Full Moon Brownies Recipe
Classic Chocolate Brownies with a Vosges® spin using our Black Pearl® Dark Chocolate Exotic Candy Bar.
Prep Time: 20 min Cook Time: 40 min
- 2 3 oz Bars Black Pearl Exotic Candy Bars
- 8 oz unsalted butter
- 3 tbsp cocoa powder
- 3 eggs
- 1 cup sugar
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 cup all-purpose flour
Katrina's Inspiration"A Sprinkle, dash and flash into the oven, check your temperatures, calibrate your range and load up on chocolate chunks, but be sure to spread the batter evenly, choose the right amount of gluten and prick the top to know when to start the cooling."
Directions1. Preheat oven to 350 degrees. Butter 8 inch square baking pan, line with parchment paper, then line with 2 pieces of aluminum foil perpendicular to each other so that you can lift the brownie out of the pan with ease after they have been baked.
2. Place chocolate and butter in a medium sized, non-reactive metal bowl and set over simmering water. Stir occasionally and whisk in cocoa powder until smooth, set aside.
3. In a mixing bowl, briefly whisk together eggs, sugar, vanilla and salt for about 30 seconds. Add warm chocolate mixture and then mix in flour just until combined. Be careful not to over mix.
4. Pour batter into prepared pan and cook for 35 minutes.
When finished, let brownies cool for at least 1 hour before removing from pan. Cut into 1 inch squares and share. Brownies can be wrapped in plastic and refrigerated up to 5 days.
Yields: One Pan of Brownies
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