Chicken Enchiladas

My favorite brownie recipe - Bobby Flay

1 cup unsalted butter, cut into chunks, 

6 ounces high-quality unsweetened chocolate, coarsely chopped 

2 ounces bittersweet chocolate, coarsely chopped 

4 large eggs 

1 1/2 cups granulated sugar

1/2 cup packed light brown Muscovado sugar 

2 teaspoons pure vanilla extract 

1/4 teaspoon fine sea salt

1 cup all purpose flour 

4 ounces semi sweet chocolate, coarsely chopped or cut to shards 

1 1/4 cup chopped nuts (Pecans, walnuts), lightly toasted optional. 

1. Position a rack in the center of the oven and preheat the oven to 325*. Spray a 9 x 13“ pan with nonstick spray and line with aluminum foil, leaving a 2 inch overhang.

2. Bring a medium pot of water to boil, with a double broiler on top. Combine the butter, unsweetened chocolate, bittersweet chocolate. Set the bowl over simmering water and heat over low, stirring frequently until melted, combined, and smooth. Remove from the heat and let cool slightly, about five minutes. 

3. In a large bowl, wish together the eggs, both sugars, and the vanilla, and the salt until smooth. Whisk in the melted chocolate mixture until smooth. Scrape down the sides of the bowl. Whisk in the flour in two additions (the batter will be thick). Stir in the semi sweet chocolate. 

4. Scrape the batter into the prepared pan and smooth the top. Bake for 28 minutes, or until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan. A toothpick inserted into the center will come out still gooey. Transfer the pan to a wire rack, and let the brownies cool to room temperature, about 1 hour.

5.For the neatest cuts, cut the brownies while cold.  Cover the pan with foil and refrigerate until chilled. About two hours. Using the overhanging foil as handles, lift the brownies slab out of the pan. Carefully peel off the foil and put the brownies on a large cutting board. With a large sharp knife, cut the brownies into squares and serve.