These are sinfully great!
Decadent Chocolate Brownies
-2 oz unsweetened chocolate, broken into small pieces (Ghirardelli, Swiss, or Italian chocolate recommended)
-6 oz semi-sweet chocolate, broken into small pieces (Ghirardelli, Swiss, or Italian chocolate recommended)
-1 cup unsalted butter (2 sticks)
-1 1/4 cups granulated sugar
-4 large eggs
-2 teaspoons vanilla extract
-1 cup all-purpose flour
-1/2 teaspoon salt
-toppings of your choice (see below)
Line a 13" x 9" x 2" baking pan with parchment paper or foil (this will enable you to lift the entire pan of brownies out in one piece to place on a cutting board to slice neat squares, triangles, or rectangles.) and grease lightly. Preheat oven to 350*.
In a large heavy saucepan over very low heat, melt both the chocolates and butter, stirring constantly.
Do not overcook, or you will scorch the chocolate.
Take from heat and cool slightly.
Mix in sugar with a wooden spoon or spatula. Stir in eggs, one at a time, until thoroughly mixed. Stir in the vanilla.
Add the flour and salt, and stir until well blended.
Fold the mixture into the prepared pan. Sprinkle top of batter with nuts or one of the variations listed below.
Bake at 350* for 25 - 30 minutes or until a toothpick or cake tester comes out with fudgy crumbs. Do not overbake.
These are dense, moist texture brownies. Cool in pan on a rack. Cut and serve or store in an airtight container.
Variations: Before baking, cover the top of batter with one of the following:
-Nuts: 1 cup of chopped nuts: either walnut, pecans, macadamia, or your choice. Nuts will toast while brownies bake.
-Toffee: 1/2 cup of each of chopped pecans, mini chocolate chips, and Heath toffee chips
-Candy Bar: Top batter with coarsely chopped snack size Reese cups, M&M's, etc.
-Extra chips: Coarsely chopped flavored chocolate chips like raspberry or mint.