Rich, moist, and totally chocolaty, these squares are blanketed with a sleek, satiny chocolate glaze.
They are the ultimate chocolate cake/ brownie, great for a dessert platter or tea party.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
squares
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Ingredients
- 1 1/2 sticks butter or margerine 1/4 pound plus 4 tablespoons
- 3 ounces unsweetened chocolate
- 1 1/2 cup sugar
- 1 teaspoon vanilla
- 3 large eggs room temperature
- 3/4 cup flour
- 1/4 teaspoon salt
Frosting
- 2 ounces unsweetened chocolate
- 2 tablespoons butter room temperature
- 1/2 teaspoon vanilla
- 1 cup powdered sugar sifted
- 1 large egg room temperature
Ingredients
Frosting
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Instructions
- Preheat oven to 350 degrees. Line an 8 inch square pan with foil, lightly butter the foil on the bottom and sides.
- Melt the butter and chocolate in a medium saucepan over low heat, stirring until smooth. Cool for 2 minutes. Stir in the sugar and vanilla. Add the eggs, one at a time, whisking until smooth. Stir in the flour and salt. Pour the mixture into the pre-pared pan; spreading evenly. Bake for 25 to 35 minutes or until the top is crusty and a cake tester inserted near the center comes out clean. Cool to room temperature.
- Lift the cake from the pan by pulling up on the foil, place on a flat surface and peel foil from the cake.
- Spread the frosting over the top and sides of the cake. Refrigerate until the frosting is set, then place the cake in an airtight container.
- Befor serving, cut the cake into 36 one-ince squares. Refrigerate until serving time.
Frosting
- Melt the chocolate over hot water; cool 2 minutes. In a small bowl mix the butter, vanilla, sugar, and egg with a wooden spoon or mixer until smooth. Add the warm chocolate and mix unti blended.
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