Decadent brownies
How to enhance a chocolate classic? By preparing it with premium ingredients, signed Chocolats Favoris. Let yourself be tempted!
BROWNIES
- 1 cup (250 ml) unsalted butter
- 2/3 cup (165 ml) cocoa powder
- 1 cup (250 ml) Original Dark Chocolate Drops
- 4 large eggs
- 2 cups (500 ml) brown sugar
- 1 tsp. (5 ml) vanilla extract
- 3/4 cup (185 ml) unbleached all-purpose flour
- 1/2 tsp. (3 ml) baking powder
- 1/2 tsp (3 ml) salt
ICING
- 1 cup (250 ml) Original Dark Chocolate Drops
- 3/4 cup (185 ml) 35% cream
TOPPINGS
- A few raspberries
BROWNIES
- Preheat the oven to 350 °F (180 °C).
- In a small pot, melt the butter at low heat. Add the cocoa powder and chocolate. Melt by stirring for 2 to 3 minutes. Remove from heat.
- In a large bowl, whisk together the eggs, brown sugar and vanilla extract.
- Add the chocolate mixture to the egg mixture, stirring constantly. Add the flour, baking powder and salt. Mix until you obtain a smooth, moist mixture.
- Grease a square 8 in. (20 cm) baking pan. Pour the brownie mixture into the pan. Smooth the mixture evenly in the pan.
- Bake on the middle rack for 25 minutes.
- Remove from oven and let cool 25 minutes.
ICING
- Add the chocolate drops to a bowl. Bring the cream to a boil and pour onto the chocolate drops. Let cool 1 minute and then mix well.
- Spread the icing on the brownie.
- Let cool at room temperature and cut into 6 to 8 squares.