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Ingredients
- 4 squares BAKER'S Unsweetened Baking Chocolate
- 3/4 cup (1-1/2 sticks) butter or margarine
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 1 cup flour
Details
Preparation
Step 1
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil lightly. Set aside. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add all remaining ingredients. Pour into prepared pan.
BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan onto cutting board, using foil handles. Cut into 24 brownies.
My Personal Touches
I use either Calubet or Valrhona chocolate. Any high quality chocolate will due. Some people like Ghiradelli which is available at supermarkets.
Also, about 5 minutes before the brownies are ready to come out of the oven, I sprinkle semi-sweet chocolate over the top. I do not measure; I just make certain I cover the brownies with one thin layer. I then return the brownies to the oven and bake for the last 5 minutes. This will melt the chocolate allowing you to spread the melted chocolate over the brownies to form a “frosting”.
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