BITTERSWEET CHOCOLATE BROWNIES - MACRINA BAKERY
These brownies are dense, yet cloud-like-fudgy in the center and crunchy on the outside. Eggs make these brownies light and soufflé-like, chocolate makes them dense, and the minimal amount of flour (2 tablespoons) makes them fudgy.
Provided by swissms
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
- Preheat oven to 325°F Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
- Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
- With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
- Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack.
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