Mexican Chocolate Brownies

"Serve as is or can be iced with a dense icing."
 
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Ready In:
1hr 25mins
Ingredients:
10
Yields:
24 brownies
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ingredients

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directions

  • Position oven rack in the lower third of the oven; preheat to 350°; butter and flour a 9 x 13 inch pan; set aside.
  • In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
  • Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly, until half the butter and chocolate is melted.
  • Remove the top of the double boiler, then continue stirring, away from the heat until the butter and chocolate are completely melted.
  • Transfer mixture to a large mixing bowl and let cool for 10 minutes.
  • Beat the brown sugar into the melted chocolate with an electric mixer on medium speed; continue beating until the mixture is smooth and silky, about 4 minutes.
  • Beat in the eggs one at a time, allowing each to be thoroughly incorporated before adding the next.
  • After beating in the third egg for 1 minute, stir in the vanilla.
  • Using a wooden spoon or rubber spatula, stir in the flour mixture just until combined (do not beat).
  • Spoon the batter into prepared pan, spreading it gently to corners.
  • Bake for 25 minutes, or until a pick comes out with a few moist crumbs attached.
  • Set pan on a wire rack to cool for at least 30 minutes.
  • Cut brownies into 24 pieces while they are still in the pan.
  • Carefully remove them with an offset spatula.
  • Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.

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