1 c sugar
2 large eggs at room temp
5 oz best-quality semisweet chocolate (I use Lindt Excellence)
3 oz best-quality unsweetened chocolate (I use Callebaut)
2 sticks (1/2 pound) unsalted butter
¼ c all-purpose flour
1 tsp vanilla extract
1 c miniature chocolate chips
¾ c chopped walnuts
¾ c dried tart cherries (you can also use Craisins)
Preheat oven to 375 degrees. Butter an 8 or 9 inch square pan.
In a large bowl, beat the sugar, eggs and salt for 15 minutes. Meanwhile, melt the chocolates and butter in a double boiler over a low flame, or carefully in the microwave. When the mixture is about ¾ melted, take it off the heat and stir until everything is completely melted and the mixture is smooth. Cool to lukewarm and fold gently into the sugar/egg mixture. Fold in the flour, vanilla, and chips, walnuts and cherries.
Spread the mixture into the prepared pan and set in the middle of the oven. Bake them for 25 minutes. They will look not quite done. This is as it should be. Cool on a rack for 6 hours.
These are VERY rich, and will make 32 small but deadly brownies.
This time, some of the semi-sweet was replaced by Scharffenberger Chocolate Nibby Bars (they have bits of cocoa beans in them). Once these are cooled and cut, they'll go in the freezer in anticipation of the trip to the Gulf. I figure I owe St. Cass something more northerly with chocolate since she shared Quotidian Grace's chocolate cake recipe with us!