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Ingredientes
- 1 c. unsalted butter - (2 sticks)
- 4 ounce unsweetened chocolate minced
- 4 ounce bittersweet (not unsweetened) or possibly semisweet chocolate minced
- 2 c. sugar
- 1 tsp vanilla extract
- 4 lrg Large eggs
- 1/2 tsp salt
- 1 1/4 c. all-purpose flour
- 1 1/2 c. white chocolate chips Creme Anglaise (see recipe) Vanilla ice cream
Direcciones
- Preheat oven to 350 degrees. Butter 9- by 9- by 2-inch metal baking pan. Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan. Stir over low heat till melted and smooth. Remove from heat. Add in 1 c. sugar and stir till sugar dissolves, about 1 minute. Stir in vanilla extract.
- Whisk Large eggs and 1 c. sugar in large bowl to blend. Whisk half of egg mix into chocolate mix. Using electric mixer, beat remaining egg mix till pale yellow and slightly thickened, about 3 min. Gently fold chocolate mix and salt into egg mix. Gently mix in flour, then white chocolate chips. Spoon into prepared pan.
- Bake brownies till tester inserted into center comes out with moist crumbs attached, about 28 min. Transfer to rack. Cold completely. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into squares. Serve with Creme Anglaise and ice cream.
- This recipe yields about 12 brownies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 384 | |
| Calories from Fat 192 | 50% |
| Total Fat 22.05g | 28% |
| Saturated Fat 13.31g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 125mg | 5% |
| Potassium 120mg | 3% |
| Total Carbs 46.26g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 33.61g | 22% |
| Protein 4.79g | 8% |
