Mindy Kobrin



BACI BROWNIES

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Prepared in 35 minutes or less.

  • 1 stick unsalted butter, softened
  • 6 oz Vosges Red Fire Dark Chocolate Bar, melted
  • ¼ cup Hershey’s chocolate syrup
  • ½ cup unbleached baking flour, unsifted
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 eggs, well-beaten
  • 1 cup chopped or ground hazelnuts or almonds (optional)

Preheat oven to 350°F.

Butter and dust with flour an 8-inch square baking dish.  Set aside.  In a mixing bowl, sift together the sugar, flour, salt and set aside.  In a small saucepan, melt chocolate pieces on low heat.  Stir constantly.  Add syrup and stir well.  Remove from heat and stir in butter.  Add vanilla and eggs; mix thoroughly.

Add this to the chocolate mixture then stir in chopped hazelnuts.  Mix well with a spatula.  Add chocolate mixture to dry ingredients and incorporate well with a spatula.  Pour the batter into the prepared baking dish.  Cook for 25-30 minutes.

Remove from oven and allow brownies to cool completely.  Cut into inch squares.  Brownies can be stored for a week in an airtight container.

For couture alternatives, substitute different kinds of chocolate and exclude all nuts in case guests have allergies.  Some favorites are Scharffen Berger, Green & Black’s Organic Maya Gold, Williams-Sonoma Peppermint Bark and Chuao Chinita Nibs Dark Chocolate bar.