Preheat the oven to 350°F. Butter or spray an 8” x 8” metal baking pan and line with parchment.
Melt chocolate and butter over a double boiler. Stir until smooth and let cool for 5 minutes.
Beat eggs and sugar until a light lemon colour, about 5 minutes, using a hand mixer. Add vanilla extract followed by cooled chocolate to the egg mixture and fold in nuts if using. Pour into prepared pan and bake for 45 minutes.
Cool in pan, then refrigerate for 6-24 hours. Lift out of pan, discard parchment and cut into 16 pieces.
Note: These treats are also delicious if frozen and eaten straight out of the freezer.
Dark Chocolate Brownies
Ingredients
½ pound butter (2 sticks)
8 ounces dark chocolate (70% cacao or greater)
4 extra large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup chopped nuts (optional)
Directions
Preheat the oven to 350°F. Butter or spray an 8” x 8” metal baking pan and line with parchment.
Melt chocolate and butter over a double boiler. Stir until smooth and let cool for 5 minutes.
Beat eggs and sugar until a light lemon colour, about 5 minutes, using a hand mixer. Add vanilla extract followed by cooled chocolate to the egg mixture and fold in nuts if using. Pour into prepared pan and bake for 45 minutes.
Cool in pan, then refrigerate for 6-24 hours. Lift out of pan, discard parchment and cut into 16 pieces.
Note: These treats are also delicious if frozen and eaten straight out of the freezer.
Dark Chocolate Brownies
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Butter, eggs and sugar blended together with rich, dark chocolate…
These DARK CHOCOLATE BROWNIES are everyone’s favourite!
This recipe for DARK CHOCOLATE BROWNIES is absolutely fantastic. We want to send a huge thank you to our friend Liza from TO-GO CATERING in Toronto. She created this scrumptious sweet treat that weekend guests just can’t get enough of.
Here’s why we suggest having a pan of these baked off, at all times:
I can’t say too much about the recipe since I’ve left this one to the experts. There is one optional ingredient: nuts.
I asked Liza about including them, and she said you can if you wish, suggesting a cup of chopped pecans or walnuts. I couldn’t decide between the two, so I prepared them with half a cup of each.
I will tell you this – we were halfway through making the recipe and shooting the video when I started thinking, “Oh my gosh, this is totally fabulous!
I’m going to make them again next weekend.” All that before I’d even baked them! Just goes to show, every great treat begins with a stellar recipe.
Now, if you’d like to serve this treat in a more decadent fashion, why not prepare our HOMEMADE VANILLA ICE CREAM and then add a little scoop right before you serve. A hot chocolate or caramel sauce would also work perfectly with this – just saying!
Richly flavoured, chocolatey and wonderfully dense, give GLUTEN-FREE BROWNIE RECIPE a try. Oh, such lovely treats!
Preheat the oven to 350°F. Butter or spray an 8” x 8” metal baking pan and line with parchment.
Melt chocolate and butter over a double boiler. Stir until smooth and let cool for 5 minutes.
Beat eggs and sugar until a light lemon colour, about 5 minutes, using a hand mixer. Add vanilla extract followed by cooled chocolate to the egg mixture and fold in nuts if using. Pour into prepared pan and bake for 45 minutes.
Cool in pan, then refrigerate for 6-24 hours. Lift out of pan, discard parchment and cut into 16 pieces.
Note: These treats are also delicious if frozen and eaten straight out of the freezer.
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