Chocolate Drizzle Brownies
These chocolate drizzle brownies are the ultimate comfort food. The drizzle makes them especially tasty and rich.
Trivia: Dutch process cocoa powder has been treated with an alkali to neutralize its acidity.
For best results, always use good quality chocolate.
Tip: For information about substituting Dutch process cocoa powder with regular cocoa powder, please refer to this explanation on Whats Cooking America.
Chocolate Drizzle Brownies Recipe
1 1/4 cups of butter, unsalted
1 1/2 cups of sugar
1/2 teaspoon vanilla extract
1 cup Dutch-process cocoa powder
1 cup flour
1/2 teaspoon sea salt
Dutch-process cocoa powder that you use to sprinkle the top (optional)
Turn on the oven and let it warm to 325°.
Using a saucepan, gently melt the butter. Avoid high temperatures. Add the sugar. Cook this mixture, whisking it constantly. The sugar should dissolve.
Take this off the heat and cool. When the mixture is cool, whisk in the vanilla and the five eggs.
Using a different bowl, mix the dry ingredients together. Add this to the wet mixture, stirring until it is just blended. Do not over stir.
Prepare a nine-inch square pan. Add the batter and bake until it is just set. This should take about one quarter of an hour. Do not allow it to overbake.
Cool, and if wanted, sprinkle additional cocoa powder over the top.
Make the chocolate drizzle by chopping six ounches of bittersweet chocolate into pieces. Heat 1/2 cup of heavy cream in a saucepan until bubbles break the surface. Add the chopped chocolate and take it off the heat. The chocolate will melt in three or four minutes. Serve it over your sliced brownies.
These chocolate drizzle brownies are good -- very, very good.
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