Serve warm when the inside is moist & runny
Preheat oven to 350º and line cake pan with parchment paper, or grease cupcake tins.
Over low heat, add butter and chocolate, stirring until chocolate melts. Remove from heat and beat yolks in one at a time. Scrape into large bowl. Stir in 1-1/4 cups sugar, salt, vanilla and flour.
Beat egg whites in a separate bowl until soft peaks form, then beat in remaining 3/4 cup sugar until thick and glossy. Stir 1/4 of beaten egg whites into chocolate mixture, then fold in remaining whites. Scrape into buttered 8" square pan. Place pan in a roasting pan and pour in boiling water halfway up sides of tin.
Bake 50 minutes - 1 hour. Brownies should be crisp on top but soft in centre. Cool 20 minutes and serve with whipped cream.
Ingredients
Directions
Preheat oven to 350º and line cake pan with parchment paper, or grease cupcake tins.
Over low heat, add butter and chocolate, stirring until chocolate melts. Remove from heat and beat yolks in one at a time. Scrape into large bowl. Stir in 1-1/4 cups sugar, salt, vanilla and flour.
Beat egg whites in a separate bowl until soft peaks form, then beat in remaining 3/4 cup sugar until thick and glossy. Stir 1/4 of beaten egg whites into chocolate mixture, then fold in remaining whites. Scrape into buttered 8" square pan. Place pan in a roasting pan and pour in boiling water halfway up sides of tin.
Bake 50 minutes - 1 hour. Brownies should be crisp on top but soft in centre. Cool 20 minutes and serve with whipped cream.