Sunday, December 19, 2010
DOUBLE LAYER CHOCOLATE BROWNIES
For the top layer
225g Semisweet Chocolate (chopped)
115g Unsalted Butter
2 Tablespoons Sugar
1/2 Cup Heavy Cream
Pinch of Salt
1 Teaspoon Espresso Powder
1 Teaspoon Vanilla
1 Large Egg
4 Large Egg Yolks
1. Preheat the oven to 325 degrees.
For the bottom layer:
2. Melt the butter and chocolate together over a double boiler. Whisk & remove from heat
3. Stir in the vanilla, espresso powder, & salt.
4. Whisk in the sugar.
5. Add the eggs one at a time, whisking after each addition.