Super chocolate brownies
If chocolate is the product you can't live without and feel that your life is grey, tasteful and has no sense, in this case you will see a fireworks while trying these brownies. As for me, even chocolate is not so chocolate in comparison with them. The taste is just incredible, they melt in your mouth, leaving a long and sweet aftertaste of happiness.
- 85 g unsalted or salted butter, cut into pieces, plus more for greasing
- 225 g bittersweet or semisweet chocolate, chopped
- 150 g sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 35 g all-purpose flour
- (1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped)
I used instead
- 120 g dark chocolate drops
- 100 g dried cherries
Preheat the oven to 350°F.
Line the inside of a 9-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan, or with a single large sheet of extra wide foil or parchment paper. Lightly butter the foil or parchment.
In a medium saucepan over low heat, melt the butter. Add the chocolate and stir until it is melted and smooth. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. Stir in the chocolate drops and the dried cherries.
Scrape the batter into the prepared pan and bake until the centre feels almost set, about 30 minutes. Do not overbake.
Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares.
Thanks to http://en.julskitchen.com/