for all you chocolate lovers!

[Guest guest]

THE ULTIMATE BROWNIE

 

These brownies can be made in advance and frozen.

After cooling, cut them and wrap them individually.

When ready to eat, defrost and pop in the microwave to

warm slightly (too much heat can overcook the brownie,

making it gummy). Properly wrapped, they can be frozen

for up to 1 month.

 

8 oz. bittersweet chocolate, divided

4 oz. unsweetened chocolate

1 cup unsalted butter, cut up, softened

4 eggs, room temperature

1 cup packed brown sugar

1 cup sugar

1 1/2 teaspoons vanilla extract

1 1/3 cups all-purpose flour

1/2 teaspoon salt

 

1 Heat oven to 350°F. Spray 13x9-inch baking pan with

nonstick cooking spray.

 

2 Chop 6 oz. of the bittersweet chocolate into chunks;

reserve. Chop remaining 2 oz. bittersweet chocolate

and unsweetened chocolate; place in medium

microwave-safe bowl with butter. Microwave on medium 1

1/2 to 2 minutes or until almost melted; stir until

melted and smooth. Let cool 20 minutes or until room

temperature.

 

3 Place eggs in medium bowl; beat at low speed until

combined. Add brown sugar; beat until combined. Add

sugar; beat until just combined. Scrape down sides of

bowl; stir in melted chocolate and vanilla until just

combined. In medium bowl, stir together flour and

salt; stir into chocolate mixture until no white

streaks remain. Stir in reserved bittersweet chocolate

chunks until just combined.

 

4 Pour into pan; bake 25 to 30 minutes or until

toothpick inserted in center comes out clean. Cool on

wire rack 4 hours or until chocolate chunks are firm.

 

24 bars

 

PER BAR: 220 calories, 12.5 g total fat (7.5 g

saturated fat), 2.5 g protein, 27 g carbohydrate, 55

mg cholesterol, 65 mg sodium, 1 g fiber

 

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