Decadent brownies

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

1. Preheat the oven to 350 °F (180 °C).
2. 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.
3. In a large bowl, whisk together the eggs, brown sugar and vanilla extract.
4. 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.
5. Grease a square 8 in. (20 cm) baking pan. Pour the brownie mixture into the pan. Smooth the mixture evenly in the pan.
6. Bake on the middle rack for 25 minutes.
7. Remove from oven and let cool 25 minutes.

ICING

1. 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.
2. Spread the icing on the brownie.
3. Let cool at room temperature and cut into 6 to 8 squares.