I have become a frequent visitor to TasteSpotting.com. There are so many different types of lovely and amazing food on the website, I just start drooling every time I go there! This was where I found the recipe for bittersweet chocolate brownies.
To start at the beginning, I received a couple of bars of Ghirardelli bittersweet chocolate in a chocolate haul I got for Valentine’s Day from my husband. I searched through my cookbooks and online to find a recipe using bittersweet chocolate, but most used semisweet. I began to crave brownies over the past couple of days and just today came across the recipe for bittersweet chocolate brownies (from Slow Like Honey), via TasteSpotting.com.
The baker, Amanda, at Slow Like Honey, claimed that these brownies were the best ever, and when I read that, I knew this was the recipe I would use my bittersweet chocolate for. They looked too tempting to pass by.
I did do a couple of things differently from the posted recipe, which is originally from Alice Medrich’s book Pure Dessert. I used a double boiler to melt the chocolate and butter, instead of sitting the bowl of chocolate and butter in simmering water and I used parchment paper to line the pan instead of aluminum foil. I think that my brownies are just a touch under-baked, although I went about 2-3 minutes over the recommended baking time, but I’d rather have under-baked brownies than over-baked brownies. I think my brownies are just extra gooey, but that makes them all the better, right?
Unfortunately, I don’t have any vanilla ice cream, or any ice cream at all for that matter, but I do think a scoop of vanilla ice cream would compliment a square of these brownies perfectly. They taste really nice, and I can assure you that I will definitely be making these again.