Decadent Chocolate Brownies
5 ounces unsweetened chocolate
2 ounces semi-sweet chocolate
3 ounces bitter sweet chocolate
2 sticks unsalted butter (organic, if possible)
1 1/2 c. white sugar
3/4 c. packed light brown sugar
4 large eggs (organic, if possible)
1 tbls. vanilla extract
1 tbls. Grand Marnier orange liquor
12 ounces semi-sweet chocolate chips
pinch of salt
3/4 cup all purpose unbleached flour
Preheat oven 350 degrees. Line 9x13 baking pan with parchment. Grease and flour, tapping out excess flour, and set aside.
In top of double boiler over low heat, melt chocolate and butter. Be careful not to burn the chocolate mixture. When completely melted, cool slightly.
Sift flour and salt in separate bowl and set aside.
Stir in sugars and vigorously beat 50 strokes. Add eggs, one at a time, beating slightly after each addition. Add vanilla and liquor and beat another 50 strokes untill smooth and shiny. Fold in chocolate chips and flour just until combined.
Pour into prepared pan and bake 25 to 30 minutes or until tester comes out with a few moist crumbs. Cool completely and then set in refrigerator overnight. Cut into 16-20 bars.
Pairs Well With
I've been tweaking chocolate brownie recipes for years and finally came up with this version using three different chocolates. Originally from the Silver Palatte cookbook, this is a dense, fudgy brownies with an intense chocolate flavor.