Double Chocolate Brownies

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Oh. Yes. I. did.

I have made delectable brownies into something heaven-sent!

No, they do not have a cakey consistency.

No, they do not have a fudgy consistency.

They have a perfect, brownie consistency.

Perfect.

Perfect as in the first time I made them for my Mom, she asked me if they were a box mix!

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Let’s Bake!

You’ll need 1 stick of unsalted butter,

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cut into 1 inch pieces,

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and melt in microwave.  Set aside to cool.

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In a large bowl, add 1 1/2 cups white sugar,

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3/4 cup natural unsweetened cocoa powder,

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(I use Ghirardelli cocoa because it’s the most delicious cocoa possible, but you can use any that you’ve got on hand!)

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and 1/2 teaspoon salt.

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Whisk together.

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Pour in cooled butter, in steady stream, whisking constantly.

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Whisk in 1 teaspoon vanilla extract.

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Now add 1 egg, and whisk with all your might.

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Ok.  Now add the other egg and whisk, just as forcefully!

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Almost done!  Just keeps getting more delicious from this point on…

Gently mix in 1/3 cup all-purpose flour, until just combined.

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Take 1/4 pound of glorious, semi-sweet chocolate (I’m using Callebaut, which is French for “no comparison”, is magnifique and can be found in most grocery stores now) and

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using a serrated knife, saw into it to get some uneven chunks and shavings,

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like so.

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Gently fold all the chunks and shavings into the brownie batter, sneaking in a few bites of chocolate and a few licks of the spatula, of course.  Do not overmix!

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Scrape batter into a greased 8 x 8 x 2 ” pan.

Bake in a 325 degree oven for about 40 minutes, until the top is cracked and a toothpick inserted into the center comes out with a few moist crumbs.

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Cool in the pan.

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Serve warm or cool, with or without ice cream, and try your best to share them!

Bon Appétit, Ma Chérie!

 

 

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