The dense and creamy texture is more like a confection than a brownie. Unique aromatics of these single-origin varietals provide exceptional flavor.
25 one and a half-inch squares
5-2 oz bars (1⅔ cups) Collection Etienne 65% Cacao Single Origin Chocolate (selection of Sur del Lago, Chucuri, Ambanja, Quevedo), broken into segments
3 tablespoons unsalted butter
3 tablespoons water
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
3 large eggs
¼ cup all-purpose flour
Position a rack in the center of the oven and preheat to 325ºF. Line an 8-inch square pan with aluminum foil, leaving edges long enough to easily use as handles to lift contents out after baking.
Heat the broken chocolate, butter and water in a large microwave-safe bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after 2 minutes, then at 30 second intervals until smooth and all of the chocolate is melted. Beat in the sugar, salt and vanilla with a wooden spoon. Beat in the eggs, one at a time until smooth and glossy. Stir in the flour just until combined.
Spread the batter into the prepared pan and bake 30-35 minutes or until a crust forms on top. The center will still test moist. Do not over bake, as the chocolate will solidify as it cools. Place pan on a rack and cool completely for 2-3 hours. Brownies will cut more easily if allowed to cool overnight or can be covered and refrigerated once cooled to room temperature. Remove the brownies from the pan by lifting the foil by its edges and cut into 25 squares with a long bladed knife that has been warmed by dipping it into hot water.