No cocoa powder here. We’re using half a pound of Callebaut chocolate to make this decadent delight. If you are unable to obtain Callebaut chocolate, Ghiradelli bittersweet chocolate from the supermarket will do as a stand-in. There’s no way I’m going to add walnuts or chocolate chips to this sticky, soft indulgence. However, if you so wish, go for it with a cup of either or both. The tin foil pan liner insures for easy removal. I found this square baking pan with a removable bottom that allowed for the omission of said foil. Very ecological.
- ½ teaspoon vegetable oil
- 8 ounces bittersweet chocolate, preferably Callebaut, chopped into ½-inch chunks
- 8 tablespoons butter
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- ½ cup flour
- ½ teaspoon salt
- Preheat oven to 325F.
- Line an 8-inch by 8-inch pan with tin foil and coat with vegetable oil.
- Melt the butter in a small saucepan on low heat.
- Stir in the chocolate. Remove from the heat as soon as the chocolate is melted.
- Place the butter chocolate mixture in a large mixing bowl. Add the sugar and vanilla, stirring to combine.
- Add the eggs and stir until thoroughly combined.
- Add the flour and salt. Stir about 50 times, until smooth and silky.
- Pour into the pan and bake for 25 to 30 minutes until starting to pull away from the sides of the pan. Do not overcook.
- Place on a rack to cool completely before removing from the pan.
Now, could someone go to Owowcow Creamery for some Madagascar vanilla ice cream?