Yes, these really are the best brownies ever! For a fancy plated dessert, cut cooled brownies with a round cutter, dust with icing sugar or cocoa powder, and serve with a dollop of whipped cream.
- Portion size 48 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan, melt together bittersweet chocolate, unsweetened chocolate and butter over medium-low heat, stirring occasionally; let cool for 10 minutes.
Whisk in sugar and vanilla; whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Spread in greased or parchment paper–lined 13- x 9-inch (3 L) baking dish; smooth top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 35 to 40 minutes.
Let cool in pan on rack. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 45 mg
- Sugars 10 g
- Protein 1 g
- Calories 115.0
- Total fat 7 g
- Potassium 46 mg
- Cholesterol 26 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
%RDI
- Iron 5.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0
