As Aired On May 14, 2012
Recipe Courtesy of Butcher's BunchesIngredients:
3/4 C Brown Sugar
1/2 C White Sugar
7 oz Amando Guayas Chocolate (Covertures)
1/2 lb Unsalted Butter
1 1/2 C Flour
Dash of Sea Salt
1 tsp Vanilla (Or 1/4 vanilla bean pod)
1 Jar Butcher's Bunches Handcrafted Preserves (JC Schmokin Cherry or Ramblin Raspberry)Directions:
1.) Preheat oven to 350 F.
2.) Melt butter and chocolate in double boiler, stirring only once or twice, until smooth and glossy.
3.) While chocolate is melting, beat eggs on high for 1-2 minutes or until light and fluffy.
4.) Add sugars and mix until completely blended. Be sure to scrape the bottom and sides of mixer bowl.
5.) Pour in melted chocolate and butter mixture while mixer is on low speed. Blend just until mixed.
6.) Add Vanilla.
7.) Sift flour and salt together. Blend into mixture until just blended. Scrape bottom and sides of bowl again.
8.) Pour into 13 x 9 pan, lined with parchment paper or sprayed with cooking spray. Bake for 45 minutes at 350, or until the
brownies do not jiggle when the pan is moved. (The toothpick test will not work with these brownies, they are gooey inside!)
9.) Cut into 2x2 or 3x3 squares and serve plain or with vanilla bean ice cream. They can also be sprinkled with powdered sugar.
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