Deep, Dark Chocolate Brownies

And Hot Fudge Sauce

by Jessica Skankey

Yield: Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.

Ingredients

• 1 cup butter (2 sticks)
• 8 oz good-quality semisweet chocolate
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 5 large eggs
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1/2 tsp salt
• 2/3 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
2. Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
3. Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
4. Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.

From: http://www.melskitchencafe.com/deep-dark-chocolate-brownies/

Hot Fudge Sauce

Yield: Makes about 2 cups

Note: It is important to sift the cocoa before whisking it in with the melted chocolate so it doesn’t make the chocolate mixture lumpy. I have used chopped chocolate or Ghirardelli semisweet chocolate chips – both with great results.

Ingredients

• 10 ounces semisweet chocolate, chopped
• 1/3 cup sifted cocoa powder, Dutch process or regular (the flavor will be more decadent, deep with the Dutch process)
• 1/2 cup granulated sugar
• 3/4 cup light corn syrup
• 1/3 cup heavy cream
• pinch table salt
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cut into pieces

Directions

1. In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Alternately, you can melt the chocolate in a double boiler or in a small heat-proof bowl set over a pan of simmering water. Once the chocolate is melted, remove from microwave or heat and whisk in the sifted cocoa until smooth. Set aside.
2. In a heavy-bottomed medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
3. Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.
4. The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.

From: http://www.melskitchencafe.com/hot-fudge-sauce/