Super Chocolate Chunk Fudge Brownies
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Super Chocolate Chunk Fudge Brownies
Photography by Yvonne Duivenvoorden
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 146 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 23 mg |
| sodium | 44 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 5 |
| vit A | 3 |
| folate | 5 |
Sure to please every chocoholic, these brownies are so chocolaty that there is no need for icing.
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup butter
- 8 oz bittersweet chocolate, chopped
- 2 eggs
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 oz white chocolate, chopped
Preparation
In saucepan over medium-high heat, bring sugar, butter and 2 tbsp (25 mL) water to boil, stirring occasionally. Remove from heat; stir in half of the bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time; whisk in vanilla.
In separate bowl, whisk together flour, baking soda and salt ; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment paper–lined 9-inch (2.5 L) square metal cake pan.
Bake in centre of 325°F (160°C) oven for 30 minutes or until tester inserted in centre comes out with a few crumbs clinging. Let cool in pan on rack. (Make-ahead: Wrap with plastic wrap and store for up to 3 days or freeze in airtight container for up to 2 weeks.) Cut into squares.
In separate bowl, whisk together flour, baking soda and salt ; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment paper–lined 9-inch (2.5 L) square metal cake pan.
Bake in centre of 325°F (160°C) oven for 30 minutes or until tester inserted in centre comes out with a few crumbs clinging. Let cool in pan on rack. (Make-ahead: Wrap with plastic wrap and store for up to 3 days or freeze in airtight container for up to 2 weeks.) Cut into squares.
Source : Canadian Living Magazine: March 2008
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