CLASSIC BROWNIES WITH A BLISS TWIST

Ingredients:

• 1 cup (227 g) butter

• 1 cup (220 g) brown sugar

• 1 1/2 cups (300 g) granulated sugar

• 12 oz (336 g) bittersweet chocolate, chopped

• 2 oz (56 g) unsweetened chocolate, chopped

• 6 eggs

• 1 Tbsp (l5 mL) vanilla extract

• 1 tsp (5 mL) kosher salt

• 1 Tbsp (l5 mL) instant coffee granules dissolved in 1 Tbsp (15 mL) hot water (optional)

• 1 cup (130 g) instant or all-purpose flour

Directions:

1. Preheat the oven to 300 degrees F (1 50 degrees C). Line a 9x13-inch (23x33-cm) pan with overhanging parchment paper

2. In a medium saucepan, melt the butter over medium heat with the sugars. Use a heat-resistant spatula or a wire whisk to mix. At first, the liquefied butter will settle over the sugar Keep stirring until the sugar and butter have completely combined. The sugar will still be somewhat granular, but it will have incorporated the butter into a single, smooth mass.

3. Remove from the heat and cool for 10 minutes. Add both chocolates. Whisk until smooth.

4. Add the eggs and whisk until the mixture is thick and shiny.

5. Add the vanilla, salt and optional dissolved coffee granules. Mix to blend.

6. Add the flour and whisk only until smooth.

7. Pour into the prepared pan.

8. Bake for 30-35 minutes only. The center will puff and the edges will appear glossy and firm. The center may appear soft underneath the surface, which is fine.

9. Remove from the oven and let cool to room temperature.

10. BROWNIE POINTS!  Melt Hershey's Bliss over the top of the brownies.

11. simply do this:

1. Over medium heat, warm the chocolate in a medium saucepan.

2. Add 2 T.  corn syrup and bring to a boil. Boil for 5 minutes, stirring once or twice.

3. Remove from the heat. Add 2 T. butter and coffee or vanilla extract. ( 2 tsp)

4. Pour into a bowl. Let cool to room temperature, at which point it will thicken. If you pour it over a cake before it has cooled, it will slide off! If it thickens too much, place over hot water to warm gently.

5. SENSATIONAL

Yield: