Full Moon Brownies

Vosges chocolate is a favorite indulgence of mine. When I noticed their recipes section, under a heading 'For the Love of Chocolate,' i HAD to check it out... instantly the word Brownies caught my eye, and I was clicking it before I even had a chance to consider what Full Moon meant.

These are amazing. Aside from the fact the flavor is so intense you can only have one 1x1" square at a time, it's such a lovely twist on brownies, you've got to check it out!

Full Moon Brownies
Ingredients:

• 7 ounce Black Pearl bar or chips (Vosges)
• 8 ounce unsalted butter
• 3 tablespoon cocoa powder
• 3 eggs
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 cup all-purpose flour

Directions:
Preheat oven to 350 degrees. Butter 8 inch square baking pan, line with 2 pieces of aluminum foil perpendicular to each other to enable you to life the brownie out of the pan with ease after they have been cooked.

Place chocolate and butter in a medium sized, non-reactive metal bowl and set over simmering water. Stir occasionally and whisk in cocoa powder until smooth, set aside.

In a mixing bowl, briefly whisk together eggs, sugar, vanilla and salt, about 30 seconds. Add warm chocolate mixture and then mix in flour just until combined, be careful not to over mix. Pour batter into prepared pan and cook for 35 minutes. When finished let brownies cool for at least one hour before removing from pan.
Cut into 1 inch squares and share.

Brownies can be wrapped in plastic and refrigerated up to 5 days.



**EDIT: I've since experimented with Dagoba xocolatl instead of Black Pearl chocolate, and I recommend it if you want a more of a peppery heat.