Scharffen Berger Brownies

By mitzzy

Every one needs one cocoa-based brownie and one made with melted chocolate. These days, it is difficult to find quality unsweetened chocolate but new-kid-on-the-block chocolatiers, Scharffen Berger makes unsweetened chocolate, as well as semi-sweet and others that are the dreams of pastry chefs like me. Here both types of chocolat get a work out in this second ‘little black dress” of brownie-dom.

Ingredients

• 8 ounces semi-sweet chocolate, melted
• 4 ounces unsweetened chocolate melted
• 1 cup unsalted butter, melted
• 2 cups brown sugar, packed firm
• 3 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 ¾ cup all purpose flour
• 1 cup toasted pecans or walnuts, chopped (optional)

Preparation

Step 1

Preheat oven to 350 Degrees F. Grease a 9 by 13 inch pan.

Prepare chocolate by melting in a heavy bottom saucepan with the butter, or microwaver to melt. Allow to cool.

Briskly blend or whisk eggs and brown sugar together and add cooled butter mixture. Stir in vanilla, then fold in flour, baking soda and salt. Fold in nuts. Blend by hand and turn into prepared pan.

Bake 30-40 minutes. Do not overbake. When you delicately touch the middle, top should just be set, not liquidy or jiggly underneath your fingertip but not too firm either.

About 18-24 brownies, depending on size.