April 2010

Ingredients

• 10 ounces unsweetened chocolate
• 16 ounces cultured butter lightly salted
• 9 eggs
• 4½ cups sugar
• 1 tablespoon vanilla extract
• 8 ounces crème fraîche
• 2¼ cups all-purpose flour
• 12 ounces of semisweet or dark chocolate chips

Directions

Preheat oven to 300ºF.

Grease a 13- x 18-inch sheet pan.

Melt chocolate and butter in a double boiler over low heat, then cool to room temperature.

Whisk eggs slightly, then add sugar, vanilla extract, and crème fraîche. Mix until incorporated.

Fold chocolate and butter mixture into the egg and sugar mixture, alternating with the flour in 2 parts. Do not over mix! Fold in chocolate chips.

Bake for 45 to 50 minutes. You will want these brownies to be slightly gooey. Cut brownies into 2-inch squares.

Note: For a thicker brownie, use a 9- x 13-inch pan.

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