(originally made in 2006)
Substituted 11.5 oz of Ghiradelli chips and for remainder used Nestle
semi sweets. Recipe turned out much more like fudge than brownies.
* Exported from MasterCook *
Flourless Fudge Brownies- Mrs. Fields
Amount Measure Ingredient -- Preparation Method
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6 large eggs
18 ounces semisweet chocolate -- chopped
2 sticks unsalted butter -- in tablespoons
1 teaspoon vanilla
1/4 cup heavy cream
4 ounces semisweet chocolate -- chopped
Preheat oven to 425. Butter 9" pan, line with foil, butter foil. Set the eggs in a bowl and cover with hot tap water. In double boiler, melt choc and butter, stirring until smooth. Stir in vanilla. Transfer to a bowl, and let cool slightly on wire rack. Beat warm eggs in large bowl and beat on high until triple in volume, about 5 mins. Fold half of beaten eggs into choc mixture to lighten it. Fold in remaining eggs. Scrape batter into prepared pan, and smooth the top. Set the pan batter into larger pan. Pour hot water into larger pan to come 1/2way up the sides of the brownie pan. Bake on middle rack of the oven 10 mins. Turn off oven and let stand in oven 5 mins. Remove brownies from water bath to wire rack and let stand while you make the glaze. Heat cream with choc on high for 30 second intervals until smooth. Pour evenly over surface of brownies. Spread with rubber spatula until smooth and cool completely. When cool, cover pan with plastic wrap and refrigerate until well chilled and firm, 4 hours or overnight. Let brownies stand at room temp for 20 to 30 mins before serving.