Marathon Chocolate Baking I - Divine Truffle Brownies
Warning: This is for true-blue certified chocoholics. This brownie is dense and bittersweet. Even I cannot take the heavy chocolatey taste.
Just went to visit Chocolate Lover's Store in Cubao last week, and brought home loads of chocolates. So, I decided to put these chocolates into good use, and I will be making several chocolate-based goodies from now on until supplies ran out. Am looking forward to brownies, molten chocolate cakes, chocolate souffles and more brownies.
8 oz semi-sweet baking chocolate
1/4 C butter
3/4 C sugar, divided
2/3 C whipping cream
3 eggs, divided
3/4 C flour
1. Preheat oven to 350 F. Line an 8" square pan with foil, with ends extending over to the sides of pan. Grease foil. Set aside.
2. Microwave 2 oz of the chocolate squares and the butter in a microwavable bowl on high for 1 min 30 sec or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 Cup sugar. Blend in 1 egg. Add flour. Mix well, spread into prepared pan.
3. Microwave remaining chocolate squares and cream in a microwavable bowl on high for 1 min 30 sec. Stir until chocolate is completely melted. Beat remaining 1/4 Cup sugar and 2 eggs with an electric mixer on high speed until thick and lemon colored, about 1 min. Add the choco-cream mixture. Mix well. Pour this over the batter in pan.
4. Bake 35 min or until batter is set. Cool in pan. Run knife around sides of pan to loosen brownies. Remove dessert from pan using foil handles. Cut into 16 squares to serve. Sprinkle with powdered sugar to garnish.