"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Divine Double Chocolate Brownies Recipe

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This recipe for Divine Double Chocolate Brownies, by , is from Cooking in Stilletos! Some men think that's HOT!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindy Hurd
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick unsalted butter
5 oz. milk chocolate chips
3 tbsp cake flour
1/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
Vanilla Ice Cream, for serving

Directions:
Directions:
1. Preheat oven to 350. Butter and flour 8x8 pan. In a small saucepan, melt the butter. Add one-fifth of the milk chocolate and whisk until melted. Let cool slightly.
2. In a small bowl, whisk the cake flour with the all-purpose flour, unsweetened cocoa powder and salt. In a large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until pale and thick, about 5 minutes. Beat in the vanilla extract. Beat in the melted chocolate mixture and the dry ingredients in 3 additions, scraping down the bowl occasionally with a spatula. Stir in the remaining chopped chocolate.
3. Spoon the cake batter into the prepared pan and bake for about 22 minutes. Let cool for 15 minutes. Serve brownies warm, with ice cream.

Personal Notes:
Personal Notes:
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