Valentine Brownies

Nov 16, 2018Brownies Recipes

The secret to a meringue-like, crackly top on your brownies? “The secret is beating the eggs with the sugar until they are very pale yellow — more than tripled in volume,” according to GHRI Food Director Susan Westmoreland.

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3/4
c.

butter

4
oz.

unsweetened chocolate

4
oz.

semisweet chocolate

1/2
c.

all-purpose flour

1/2
c.

unsweetened cocoa

1/2
tsp.

salt

6


large eggs

1
c.

granulated sugar

1
c.

packed brown sugar

2
tsp.

vanilla extract

  1. Preheat oven to 350 degrees F. Line 13-inch by 9-inch pan with foil; grease.
  2. In 3-quart saucepan, melt butter and chocolates on low, stirring. Remove from heat.
  3. In bowl, whisk flour, cocoa, and salt. In large bowl, with mixer on high speed, beat eggs until blended. Gradually add sugars; beat 10 minutes or until tripled in volume.
  4. Fold in chocolates mixture and vanilla, then flour mixture. Pour into pan. Bake 28 to 32 minutes or until toothpick inserted near center comes out almost clean.

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