Sunday, December 23, 2012
Remember those fabulous wedding cake fillings I posted about way back when? You know, before pumpkins and butternut squash got in the way?? At the time, I promised a follow-up recipe to make with any leftover mocha, Nutella, or raspberry goodness...and then I just left you hanging. My most sincere apologies.
When looking for a new brownie recipe to accompany these flavors, I knew that Deb wouldn't let me down. Almost fudge-like in their denseness and chocolatey richness, these bad boys are pretty near perfect on their own. Top them with a dollop of any one of the fillings, though, and they're somehow even better. Either way, they're pretty life changing.
Yield: One 8x8 pan
3 ounces unsweetened chocolate, coarsely chopped
1 stick unsalted butter, plus more for pan
1 1/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
2/3 cup all-purpose flour
Preheat oven to 350°F. Line a 8x8 square baking pan with parchment paper or foil, extending it up two sides of pan. Butter the liner. Set aside.
In a medium heat-proof bowl set over gently simmering water, melt chocolate and butter together until only a couple of unmelted bits remain. Off the heat, stir until smooth and fully melted. Whisk in the sugar, then eggs one at a time, then vanilla and salt. Stir in the flour until fully incorporated and then scrape batter into a prepared pan, spreading out until even. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before cutting into desired size bars. May also be frozen prior to cutting for cleaner margins.
From Smitten Kitchen