snow-flecked brownies
(from koshka’s recipe box)
These brownies are the epitomy of decadence. Do make the entire recipe, although it might seem a lot – I promise they will get eaten!
This is the best, most delectable brownie recipe I have found yet. Do NOT overcook them or you will regret it and be saddled with a pan of dry, tasteless chocolate sponge.
Source: http://www.domesticgoddess.ca
Categories: brownies, chocolate, sweets
Ingredients
- 375 grams unsalted butter
- 375 grams dark or bitter-sweet chocolate
- 6 eggs, at room temperature
- 350 grams granulated sugar
- 1 tablespoon vanilla extract
- 225 grams all-purpose flour
- 1 teaspoon salt
- 250 grams white chocolate chips
- approximately 2 tablespoons confectioner's sugar for dusting
Directions
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Preheat the oven to 180 C or 355 F. Line a 12″ × 9″ × 3″ pan with foil or parchment paper.
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Melt the butter and dark chocolate together in a large heavy-bottomed pot over medium-low heat. Remove from the heat and set aside to cool slightly.
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In a large measuring cup, beat the eggs together with the granulated sugar and vanilla. Add to melted chocolate and beat well. Fold in the flour and salt and then stir in the white chocolate chips. Pour batter into the prepared pan.
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Bake for 25 – 35 minutes, but keep an eye on them. It is literally minutes between unbaked and over-baked brownies. The top will be dried to a slightly paler brown with speckles and the middle will remain dark, dense and gooey – and they will continue to cook slightly as they cool.
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Allow to cool for about an hour (if you can!) and then cut into 1.5" squares and sprinkle with confectioner’s sugar. Pile high on a tray and serve, basking in the compliments.