I am declaring this week to be "chocolate week".
We're starting off with brownies. Because, I mean, brownies are like the epitome of chocolate. Chocolate = brownies, brownies = chocolate. Isn't that how everyone thinks? Or is that just me..? Regardless, I'm pretty sure everyone loves brownies. I've been craving them a lot lately, so I finally caved and made these Dark Chocolate Brownies. I was sold once I saw the pictures - the brownies were tall with that nice, thin, crackly top. I love tall brownies, tall brownies are my favorite. These brownies were amazing. I think this is the recipe I'm going to start with in my quest to find the perfect brownie. In the meantime, we've got these! They are definitely a strong contender. Soooo go make some brownies now? Enjoy :)
Joy the Baker)
8 ounces unsweetened chocolate, coarsely chopped
12 tablespoons butter
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Lightly grease a 13"x9" pan.
Place chocolate and butter in a double boiler. Heat over medium heat and stir until completely melted. Let cool for a few minutes.
Meanwhile, in a small bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, whisk together sugar, eggs and vanilla. Whisk until thick and pale. Pour the chocolate mixture in and whisk until completely incorporated. Add the flour mixture and stir just until combined.
Pour the batter into the prepared pan and bake for about a toothpick inserted near the center comes out with moist crumbs. Cool before serving. YIELD: about 24 brownies