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1 stick unsalted butter,
plus more for greasing pan
6 ounces Scharffen Berger
70% bittersweet chocolate
2 large eggs
1 2/3 cup sugar
2 teaspoons vanilla
½ teaspoon sea salt
1 cup all-purpose flour
2/3 cup coarsely
chopped toasted pecans
Preheat oven to 350ºF. Melt butter and chocolate in the top of a double boiler or in a metal bowl set over a saucepan of simmering water.
Beat the eggs, sugar, vanilla and salt until combined. Add the melted butter and chocolate. Mix until incorporated. Add flour a little at a time until fully incorporated. Mix in nuts and stir until batter is evenly mixed. Pour batter into a square (8x8 or 9x9) butter-greased brownie pan or mini heart muffin pan.
Bake for 40 minutes or until the brownies are pulling away at the sides. (Note: the center should be moist but not runny – a little chocolate will cling to a toothpick when it is inserted in the middle).
Allow brownies to cool in a pan for several hours before cutting.
Add 1/2 cup dried cherries and 2 ounces chopped bittersweet chocolate to the batter.
Recipe by Elizabeth Karmel