These delectable brownies, from Canadian cookbook author Mairlyn Smith, are the perfect holiday dessert or late-night indulgence.
1/2 cup unsalted butter
2 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
2 oz. bitter-sweet chocolate
1 cup white sugar
2 large eggs
1/2 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp baking powder
Step 1: Preheat the oven to 350ºF. Grease an 8" x 8" square pan.
Step 2: In a medium-sized saucepan, melt together over low heat the unsalted butter, and the semi-sweet, unsweetened, and bitter-sweet chocolate. Stir constantly to prevent the chocolate from scorching.
Step 3: When just melted, remove from heat. Stir in the sugar.
Step 4: Beat in the eggs one at a time.
Step 5: Stir in the vanilla.
Step 6: Gently stir the flour and baking powder.
Step 7: Pour into the pan.
Step 8: Bake for 21 minutes. (The brownies should be slightly underdone, since they continue to cook after they've been removed from the pan.)
Step 9: Cool on a wire rack in the pan. Cut into squares.
Step 10: Store in an airtight container up to three days, if they last that long.
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