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Chocolate Brownies with Chocolate Bitters

A new twist on a ChefShop.com classic. The bitters ads another element which takes the brownies from great, to unbelievable.

Ingredients:
1 - 1/4 sticks unsalted butter - (10 tablespoons)
1-1/4 cups superfine sugar
3/4 cup plus 2 tablespoons Pernigotti Cocoa Powder
1/4 teaspoon finely ground sea salt
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate bitters
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut pieces (options)

Directions:
1. Place oven rack in lower third of oven. Preheat oven to 350-degrees (F). Butter well a 8x8 baking pan. (Note: if you are doubling the recipe, you will need a bigger pan.)

2. Combine the butter, sugar, cocoa and salt in a heat-proof bowl, and set the bowl in a larger pot with 2-3 inches of water and set over low heat. Bring water to a simmer, stirring from time to time until the butter is melted and mixture is smooth and hot enough that you cannot leave your finger in during a dipping test. Remove bowl from pot and set aside and let the mixture cool to just warm as opposed to hot.

3. Using a wooden spoon or rubber spatula, stir in the vanilla extract and chocolate bitters. Add beaten eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and stir until completely incorporated, then beat mixture vigorously for 40 strokes with a wooden spoon or rubber spatula. Stir in nuts, if using. Spread mixture evenly into well-buttered baking dish.

4. Bake until a toothpick comes out slightly moist from the center of the brownies - about 20-30 minutes. Remove from oven and let cool completely on a rack. If using as a birthday cake substitute, you can decorate the brownies with frosting and candle. Cut into 16-25 pieces and remove pieces with a cake server or spatula and serve.

12 pieces
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recipe-353
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