Chocolate Bar Brownies
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Chocolate Bar Brownies
Photography by Matthew Kimura
This recipe makes 40 brownies servings
Nutritional Info |
|
|---|---|
| Per brownie: about | - |
| cal | 182182 cal |
| pro | 2 g2g pro |
| total fat | 11 g11g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 18 g18g carb |
| fibre | 1 g1g fibre |
| chol | 37 mg37mg chol |
| sodium | 103 mg103mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 66 iron |
| vit A | 66 vit A |
| folate | 44 folate |
- Preparation time: 15 minutes Stand: 13 minutes
- Total time : 25 minutes
Ingredients
- 2/3 cup salted butter 2/3 cup salted butter
- 7 oz bittersweet chocolate , chopped7 oz bittersweet chocolate, chopped
- 5 oz unsweetened chocolate , chopped5 oz unsweetened chocolate, chopped
- 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
- 2 tsp vanilla 2 tsp vanilla
- 4 eggs 4 eggs
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1 tsp salt 1 tsp salt
- Topping:
- 5 oz bittersweet chocolate , chopped5 oz bittersweet chocolate, chopped
- 2/3 cup whipping cream 2/3 cup whipping cream
- 1 cup chopped chocolate-covered candy , (such as Turtles, Maltesers, After Eight or Rolo)1 cup chopped chocolate-covered candy, (such as Turtles, Maltesers, After Eight or Rolo)
Preparation
In saucepan, melt together butter, bittersweet chocolate and unsweetened chocolate over medium-low heat; 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 parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.
Topping: Place chocolate in heatproof bowl. In saucepan, bring cream to boil; pour over chocolate, whisking until smooth. Let cool for 3 minutes. Spread over brownies. Sprinkle with candy. Cut into bars.
Whisk in sugar and vanilla; whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Spread in parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.
Topping: Place chocolate in heatproof bowl. In saucepan, bring cream to boil; pour over chocolate, whisking until smooth. Let cool for 3 minutes. Spread over brownies. Sprinkle with candy. Cut into bars.
Source : Canadian Living Holiday Cookbook: Fall 2010
