Preheat the oven to 350°F. Lightly coat a 13-inch x 9-inch baking pan with cooking spray.
Combine the chocolates with the butter and cocoa powder in the top pan of a double boiler over barely simmering water. Stir as the chocolates melt until smooth. Remove the top portion of the double boiler; let stand until the mixture is lukewarm, about 10 minutes.
Meanwhile, lightly beat the eggs in a large bowl. Add the sugars; beat with an electric mixer at high speed until thick and light-colored, about 5 minutes. Beat in the Crème de Cassis and vanilla. Add the chocolate mixture and beat until well blended. With the mixer on low speed, gradually add the flour and salt; beat just until combined.
Makes one 13-inch x 9-inch pan (30 brownies)
Love at first bite. Serve these dense fudgelike brownies in small pieces. You can create variations on the theme by substituting other fruit-flavored liqueurs, such as raspberry. I find that ruby port also adds a nice touch. For a dessert pairing, pour small glasses of raspberry-flavored liqueur, such as Framboise.
6 ounces bittersweet chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 cup butter
¼ cup unsweetened cocoa powder
1 cup sugar
¾ cup packed brown sugar
½ cup Crème de Cassis liqueur
2 teaspoons pure vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon salt
Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for about 30 minutes or until a toothpick inserted 2 inches from the center comes out slightly moist.
Cool the brownies in the pan on a rack. When completely cool, cut the brownies into 30 squares. (Use a sharp knife and dip it in cool water for clean cuts.) Refrigerate the brownies with wax paper between layers in a covered pan.
Distributed by LAKANA. This material may not be published, broadcast, rewritten or redistributed.