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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- One 9 by 13 inch baking pan, lined with parchment paper and buttered liberally
- 2 sticks (8 ounces) unsalted butter
- 9 ounces chocolate (dark, bittersweet or semi-sweet, chips or coarsely chopped)
- 1 1/2 cups granulated sugar
- 4 eggs
- 4 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 cup cake flour
- 3/4 cup Rice Krispies
Method
- Preheat oven to 325 degrees F.
- Place the butter and the chocolate in a large microwave safe bowl. Cover with clear plastic wrap and set in microwave. Cook on high two minutes. Using oven mitts, remove the bowl from the microwave. Remove the plastic wrap. Mix the melted butter and chocolate together. Allow to cool slightly.
- Place the granulated sugar and eggs in a large mix bowl. Add the eggs and whisk together. Add the vanilla extract and salt. Whisk again.
- Add the egg/sugar mixture to the melted chocolate and butter, whisking vigorously to incorporate all the ingredients together. Gradually sift in the flour, adding a little bit at a time and stirring with a wire whisk. (Sifting the flour in a little bit at a time will help you avoid creating lumps in the batter.) When the flour is fully incorporated, add one cup of the Rice Krispies. Stir to combine.
- Scrape the better in to the prepared pan and smooth the top with a rubber spatula.
- Bake the brownies for 20 to 25 minutes, or until the top is shiny and a toothpick inserted into the center comes out clean.
- While the brownies are still warm, sprinkle the top with the remaining quarter cup of Rice Krispies.
- When they are completely cool, cut into 32 rectangles.
- Serve and enjoy.
- Written and owned by Dena Testa Bray.
- Dena Testa Bray Enterprises, LLC
- All rights reserved.
- Gathering Flavors
- http://www.gathering-flavors.com
