Intensely Dark-Black (99% cacao) Brownies
This
has been a work in progress, re-orchestrating this recipe to work with
the chocolate available in Europe. The final result is a dense,
succulent, intensely dark, transcendent brownie. If eaten while still
warm, the flavors will be deep and rich, utterly delicious! Published
in grams. Today is Sept 30 2012 and I have finally fixed this recipe
when using European ingredients and the 99% cocoa chocolate bar.Clairified butter = 150 gm
50gm of 99% chocolate.
I use Lindt's 99% chocolate bars, they are expensive but the chocolate is ultra fresh. Do not use Baker's squares for this recipe, I have altered it to work with only 85-99% cacao choc
olate bars. These do not contain emulsifiers or other fats just a little cocoa butter. Baker's is mostly cocoa butter filler and emulsifiers.2 eggs beaten with
220 gm sugar
Melt in double boiler, butter and chocolate.
Beat eggs and beat in sugar.
Mix melted butter and chocolate with beaten eggs and sugar.
add 1/2 tsp of salt
1 ½ tsp vanilla
115gms sifted and remeasured pastry flour
Use a square pan 8x8 inches or 20cm x 20cm pan
bake 20 -30 min @350 F or 190 C
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