Double-chocolate brownies

Yield: 1 servings

Measure Ingredient
¼ cup Purchased chocolate syrup
2 ounces Semisweet chocolate; chopped, or
\N \N ; chocolate chips
1 \N 8 ounce pack cream cheese; room temperature
1 large Egg
¼ cup Semisweet chocolate chips
1 tablespoon All purpose flour
1 cup Unsalted butter; room temperature (2
\N \N ; stick)
1¼ cup Sugar
4 larges Eggs
1 teaspoon Vanilla extract
1⅓ cup All purpose flour
¾ cup Unsweetened cocoa powder
¼ teaspoon Baking powder
6 ounces Semisweet chocolate; chopped, or
\N \N ; chocolate chips
1 tablespoon Vegetable oil

FILLING

CHOCOLATE BATTER

GLAZE

For filling:

Combine syrup and 2 ounces chopped chocolate in heavy small saucepan. Stir over low heat until chocolate melts; cool. Beat cream cheese and egg in medium bowl. Stir in chocolate mixture. Blend in ¼ cup chocolate chips and flour. Set aside.

For batter:

Preheat oven to 350F. Grease 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter waxed paper. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, cocoa and baking powder into medium bowl. Stir dry ingredients into butter mixture.

Spoon half of chocolate batter into prepared pan. Top with filling. Spread remaining batter over. Bake brownies until toothpick inserted in center comes out clean, about 40 minutes. Transfer to rack. Cool 5 minutes. Run small sharp knife around edges of pan to loosen. Cool completely in pan.

For glaze:

Melt 6 ounces chocolate with oil in heavy small saucepan over low heat, stirring constantly.

Cut cooled brownies into 16 2-inch squares. Transfer to rack. Spoon warm glaze over brownies. Let stand until glaze sets. Arrange brownies on platter.

Makes 16.

Bon Appetit March 1991

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Converted by MM_Buster v2.0l.

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