My second Fran recipe was another success, but part of me feels like I have become to "Americanized." I think I prefer a regular chewy brownie over this indulgence. But it's still worth sharing! It is excellent with ice cream.
Truffle Brownies
8 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
1/2 pound (2 sticks) unsalted butter, room temperature
1 c. packed brown sugar
1/2 c. sugar
6 large eggs, room temperature
2 t. vanilla extract
1 cup flour
Position a rack in the middle of the oven and preheat the oven to 325 degrees. Lightly butter a 9-by-13-inch sheet pan.
In a double boiler over simmering water or a good nonstick pot, combine the chocolates. Remove when nearly melted and continue stirring until smooth. Set aside to cool.
In a mixer with a paddle attachment, beat the butter and both sugars at medium speed until light, 5 to 6 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the vanilla and continue beating until the mixture is smooth and light, 2 to 3 minutes. Pour in the cooled chocolate and mix well. If the butter begins to melt when the chocolate is added, stop pouring and let the chocolate cool further. The finished mixture should be glossy and smooth. Do not overmix. (I did; the mixture suddenly went from the consistency of brownie batter to that of cookie dough, and I had a really hard time folding in the flour.)
With a rubber spatula, gently fold in the flour until all traces of white have disappeared. Be careful not to overmix.
Pour the batter into the prepared pan and bake 30 minutes, or until the crust is dull on top and a toothpick inserted in the center comes out with dark, wet crumbs on it.
Let cool in the pan about 1 hour. Cut into squares and remove with a spatula. Store brownies in sealed plastic containers for as long as a week, or freeze.
Truffle Brownies8 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
1/2 pound (2 sticks) unsalted butter, room temperature
1 c. packed brown sugar
1/2 c. sugar
6 large eggs, room temperature
2 t. vanilla extract
1 cup flour
Position a rack in the middle of the oven and preheat the oven to 325 degrees. Lightly butter a 9-by-13-inch sheet pan.
In a double boiler over simmering water or a good nonstick pot, combine the chocolates. Remove when nearly melted and continue stirring until smooth. Set aside to cool.
In a mixer with a paddle attachment, beat the butter and both sugars at medium speed until light, 5 to 6 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the vanilla and continue beating until the mixture is smooth and light, 2 to 3 minutes. Pour in the cooled chocolate and mix well. If the butter begins to melt when the chocolate is added, stop pouring and let the chocolate cool further. The finished mixture should be glossy and smooth. Do not overmix. (I did; the mixture suddenly went from the consistency of brownie batter to that of cookie dough, and I had a really hard time folding in the flour.)
With a rubber spatula, gently fold in the flour until all traces of white have disappeared. Be careful not to overmix.
Pour the batter into the prepared pan and bake 30 minutes, or until the crust is dull on top and a toothpick inserted in the center comes out with dark, wet crumbs on it.
Let cool in the pan about 1 hour. Cut into squares and remove with a spatula. Store brownies in sealed plastic containers for as long as a week, or freeze.
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