So after months of planning and organizing my visa to come back to New York, I'm finally back and it feels amazing! I love this city so much. Of course I'm back in the kitchen and these brownies are the first thing I made upon my return. Hershey's Symphony has to be one of my favorite chocolate bars. The almond, toffee chips and chocolate make for the perfect combination. So when I came across this recipe from www.mybakingaddiction.com I had to try it. This was my first time making brownies with unsweetened chocolate. I always go for the 72% chocolate. But the unsweetened chocolate works very well with this recipe, as you have the sweetness in the middle from the Symphony chocolate. Just what I needed for my first hectic week back in NYC :)
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
2 (4.5 ounce) Symphony Chocolate bars; broken into squares
1. Preheat oven to 350 degrees fahrenheit (175 degrees celcius). Line an 8×8 inch baking pan with foil and grease.
2. Microwave chocolate and butter or margarine in large bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Whisk until chocolate is melted. Stir in sugar and add in eggs, vanilla and salt. Gradually add in flour and stir until just combined.
4. Spread 1/2 the batter into prepared pan. Add an even layer of Symphony Chocolate squares and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack. Allow to cool completely before cutting.