Sure to please every chocoholic, these brownies are so chocolaty that there is no need for icing.
- Portion size 24 servings
- Credits : Canadian Living Magazine: March 2008
MethodIn 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.
Nutritional facts Per square: about
- Sodium 44 mg
- Protein 2 g
- Calories 146.0
- Total fat 8 g
- Cholesterol 23 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
- Iron 5.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 3.0