(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsCookies 'A' to 'Ch'BROWNIES & BLONDIES >>>>> >  Ultimate Bittersweet Brownie


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


12 Best Foods Cookbook by Dana Jacobi

Makes 16 brownies

I call these the ultimate brownie because they contain double the amount of chocolate used in the classic recipe, and all of it is deep, dark bittersweet. The result is a rich brownie with a shiny crust and fudge center.
Letting any dish made with chocolate rest overnight improves its flavor because the volatile compounds in the chocolate have time to meld and settle down.

8    ounces bittersweet (70%) or dark chocolate, coarsely chopped
6    tablespoons unsalted butter
1    large egg, at room temperature
1    cup sugar
     Pinch of salt
1    teaspoon vanilla extract
1/3  cup unbleached all-purpose flour

1. Set a rack in the center of the oven. Preheat the oven to 350°F. Coat an 8" square light-colored metal baking pan with cooking spray and set aside.

2. Melt the chocolate and butter in a double boiler or the microwave. Cool the mixture to room temperature.

3. In a mixing bowl, beat the eggs with a hand mixer on medium until they are pale and doubled in volume, 2 minutes. Increase the speed to high. Gradually beat in the sugar, 2 tablespoons at a time, blending it in before the next addition. This should take 1 minute. Mix in the salt and vanilla. Continue beating until the batter has the consistency of soft whipped cream and leaves a trail that sits briefly on the surface when the beater is raised, 7 minutes. Decrease the speed to medium-low and mix in the cooled chocolate.

4. Sprinkle the flour over the batter. Using a rubber spatula, gently fold it in just until blended. Spread the batter evenly in the prepared pan.

5. Bake 35 minutes, or until the brownies are crusty on top and a toothpick inserted into the center comes out almost clean. Cool the brownies on a wire rack for 5 hours. Using a thin, sharp knife, cut the brownies into 16 squares.

Per brownie: 128 calories, 11 g fat, 6 g saturated fat, 2 g protein, 9 g carbohydrates, 1 g fiber


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages