Thursday, December 24, 2009

Brownie recipe using bittersweet or semisweet chocolate only?

Howdy. I'd like a recipe for brownies using only bittersweet or semisweet chocolate--no cocoa or unsweetened chocolate. Such a recipe would make my life easier. And please, do not provide recipes you haven't tried yourself. I just made a trashcan-worthy pan of brownies from a new recipe tonight. Thank you for all your help!Brownie recipe using bittersweet or semisweet chocolate only?
Makes 20 large brownies...DELICIOUS!!!

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips

6 ounces bitter chocolate

6 extra-large eggs

3 tablespoons instant coffee granules

2 tablespoons pure vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

3 cups chopped walnuts

Preheat the oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven self to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Notes: Flouring the chips and walnuts keeps them for sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.Brownie recipe using bittersweet or semisweet chocolate only?
Try I bet you'll find it there.

1 1/2 cups unsalted butter, cut into pieces

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

6 large eggs

1 1/4 cups cake flour (not self-rising)

18 tablespoons unsweetened cocoa powder (not Dutch process)

3 cups sugar

1/2 teaspoon salt


Preheat oven to 350 degrees F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

SERVES : Around 20.


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