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Our 70% Bittersweet Chocolate is a favorite for both eating and baking. With bright fruitiness and a long, smooth finish, it embodies everything we love about cacao. A touch less sweet than our 62% Semisweet Chocolate, it adds more depth to cakes and cookies.
Makes 16 brownies
These are a little more old fashioned and a little less intense than Robert's fudgy brownies, but they are still very chocolaty.
Preheat the oven to 325 F with a rack in the lower third. Butter a 9” x 13” baking pan (or line it with parchment paper)
Melt the chocolate and butter in the top of a double boiler over simmering water, stirring frequently until smooth.
Remove the top of the double boiler and stir in the sugar. Add eggs one by one, stirring thoroughly after each on. Stir in the vanilla. Add the flour and stir until well blended. Stir in the nuts. Scrape the batter in the pan and spread it evenly.
Bake 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool the brownies in the pan.