Best Brownies Ever
We've been adjusting our brownie recipe for over 30 years. I think we finally got it right. Amy likes the crunchy edge pieces while Rob prefers the gooey insides. Serve warm with your favorite ice cream or fresh whipped cream for a memorable treat!
Watch Amy make brownies HERE!
Preparation time: 15 minutes Baking time: 30 minutes
9 oz. Fresco Chocolate Medallions
¾ cups granulated sugar
¼ cup packed brown sugar
1 stick butter
½ cup + 2 Tbsp all-purpose flour
½ tsp salt
4 tsp vanilla extract
Preheat oven to 350 degrees (F).
Butter 8-inch baking pan and line with parchment paper leaving a small overhand to ease removal of the finished brownies. Lightly butter parchment paper.
Place 7 oz. of Fresco Chocolate Medallions, sugars and butter in bowl for using a double boiler or saucepan. Stir occasionally until butter and chocolate are completely melted and the mixture is just hot to the touch. Cool slightly.
Meanwhile, take the remaining 2 oz of medallions and chop into small chunks. Set aside.
In a separate bowl, whisk the salt and flour together very thoroughly to ensure there are no lumps. If your flour is lumpy, sift after measuring. Set the flour mixture aside.
Crack the eggs and whisk them into the warm chocolate mixture one egg at a time until thoroughly combine. Whisk in the vanilla extract.
Gently stir in the flour in 2 additions. Fold in the additional chocolate chunks. Pour immediately into prepared pan and bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached but not wet with raw batter.