1/2 cup (125 mL) butter
4 squares unsweetened chocolate
1 1/2 cups (375 mL) sugar
1/4 tsp (1 mL) salt
2 tsp (10 mL) vanilla
2 eggs
1 cup (250 mL) flour
2 tbsp (25 mL) cocoa
2 tsp (10 mL) Chinese five-spice powder
Icing sugar, optional

In a heavy medium saucepan, melt butter and chocolate over low heat, stirring frequently, just until melted. Stir in sugar, salt and vanilla. Beat in eggs, one at a time, until blended. Stir in flour, cocoa and Chinese five-spice powder just until blended. Spoon batter into a greased 9 inch (23 cm) square baking pan. Bake at 350ºF (180ºC) for 30 - 35 minutes or until a toothpick inserted in center comes out with a few moist crumbs adhering to it. Do not overbake. Cool completely on a rack. Dust with icing sugar. Cut into squares. May be frozen. Makes 16 brownies.

Last updated on February 15, 2019