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Chocolate Brownies

Chocolate Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan. 

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.

Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool on a wire rack. 

Chocolate Ganache: Melt the chopped chocolate, cream, and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature and then spread the ganache over the brownies. I like to store these brownies in the refrigerator. They can also be frozen.

Makes 16 brownies.

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Chocolate Brownies:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

Chocolate Ganache:

3 ounces (90 grams) semi sweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream (double cream) (35% butterfat)

1 tablespoon (14 grams) unsalted butter