Typically, I am not a brownie person. It is not something that is made often in our home nor is it something that I think about when I think of desserts. Cakes, pies, puddings (did someone say bread pudding?), tiramisu - yes. Not brownies. I am also not very good at making them which is probably why I'm not a brownie person in the first place. Most times, they turn out way too dry and almost brittle. Don't ask me how someone can mess up brownies. It just came naturally to me.
Not any more.
This recipe is adapted from Ina Garten's Peanut Butter Swirl Brownies and comes at a rare time when I do crave a brownie. A rich, dark, moist, intense chocolate brownie. The instructions are quite simple to follow - even I had great luck on my first attempt. They turned out perfectly. Be advised, however, these are rich! Lots of butter, lots of sugar and lots of chocolate. Enjoy!
Incredibly Rich Chocolate Brownies
Makes about 12
8 oz semi sweet chocolate chips (plus 3 oz)
3 oz unsweetened chocolate
8 oz butter
1 tbsp pure vanilla extract
1 cup sugar
1/2 cup plus 2 tbsp all purpose flour
1 tsp baking powder
1/4 tsp sat
1. Preheat the oven to 350 degrees F. Grease and flour an 8" x 12" baking sheet.
2. In a double boiler, melt 8 oz of the semi-sweet chocolate, the unsweetnened chocolate and the butter. Once melted, allow to cool slightly.
3. In a large bowl, stir together the eggs, vanilla, and sugar until combined. Do not whisk.
4. In a separate bowl, combine the flour, baking powder and salt.
5. Stir the cooled chocolate mixture into the egg and sugar mixture. Next, stir in the flour mixture.
6. Toss the remaining 3 oz of semi-sweet chocolate chips with a little flour and stir into the brownie mixture.
7. Pour into the prepared baking sheet and bake at 350 degree F for about 30 minutes until the tooth pick inserted in the middle comes out clean.
8. Cool to room temperate and them refrigerate for another hour before cutting into squares.