Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: American Classica, Baked Goods, Belgian Chocolate Brownies, Brownies, Chocolate, Chocolate Brownies, Christmas Cookies, Comfort Food, Cookies, Desserts, Eggs, Game Day, Half & Half, Holiday Treats, Kid Friendly, Kosher Salt, Make Ahead, Party Foods, Picnics, Snacks, Sugar, Summer Fun, Unbleached Flour, Unsalted Butter, Vanilla, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
To get the best brownies use the best chocolate and use a lot of it.
8 Ounces Chopped Unsweetened Belgian Chocolate
1 Cup Unsalted Butter
6 Large Eggs
2 Tablespoons Vanilla Extract
1/2 Teaspoon Kosher Salt
3 1/2 Cups Sugar
2 Cups Unbleached Flour
1 Tablespoon Half & Half
Preheat your oven to 375° F. Line a 13×9 inch baking dish with parchment paper or you can butter the baking dish. We don’t want the brownies sticking to the pan!
In a double boiler or a heavy saucepan melt the chocolate and butter together over a low heat. Stir often and make sure not to overcook the chocolate and butter mixture. Remove from the heat and set aside to let cool.
In a large size bowl combine the eggs, vanilla and salt and sugar. Beat until fluffy. Add the flour and the chocolate mixture to the egg mixture – alternating. Mix until the batter is nice and smooth. Pour the batter into the baking dish and then brush the half & half evenly on top. Bake for 35 minutes. The brownies should look risen and lightly cracked on top. Remove from the oven and cool in the pan before cutting. Makes 18 brownies.