Triple Chocolate-Cassis 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 (see Tip)
6 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 cup butter
¼ cup unsweetened cocoa powder
3 eggs
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
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.
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.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
