Friday, April 11, 2008

Double Chocolate Brownies


...or maybe better know as "Not-to-be-Forgotten Brownies"

Unlike your favorite piece of clothing, good recipes can't be worn out. Good thing--otherwise this one would have been in shreds by now! My sister-in-law passed this one along to me, and I can't tell you how many times I've made these brownies. Just a heads up--I have always doubled this recipe and baked it in a 9 x 13 as it's noted at the bottom.

Melt over medium heat in saucepan until barely starting to boil. Then remove from heat:
1/3 cup butter
¾ cup sugar
2 TBSP water


Add to butter mixture. Mix until smooth:
1 cup semi-sweet chocolate chips
1 tsp vanilla


Beat into chocolate mixture:
2 eggs
(Pour some of the mixture into the eggs first them pour the eggs into the rest of the chocolate…so the eggs don’t start to cook from the heat.)

Add to chocolate mixture and let cool:
¾ cup flour
¼ tsp baking soda
¼ tsp salt


Okay, just to let you know that you SHOULDN'T skip this cooling part. I've done that in a hurry and ended up with a gloppy mess of brownies. You want to be able to tell that there are defined chips in there!

Add to cooled chocolate mixture:
1 cup Ghiradelli Double Chocolate chips or the Ghiradelli bittersweet chips (60% cocoa)
½ cup chopped nuts, if desired


Grease an 8” or 9” square pan. Pour in batter and bake at 350 degrees for ~ 30 min.
OR
Double recipe and bake in 9” x 13” pan for 35-40 minutes

You don't want to overbake! If the edges are pulling away from the sides of the pan, but the middle still looks a bit gooey, take them out!

NOTE to DARK CHOCOLATE LOVERS: I've tried to make this recipe even more chocolatey by using bittersweet chocolate throughout the entire recipe. Don't do this as it just turns out too dry. If you really feel the need to do this, you'll have to figure out how much more butter you'll need to compensate for the lack of moisture.

3 comments:

Angela said...

Okay- I tried these tonight! Taste was GREAT, but my texture... not so much. I wonder if I didn't let it cool long enough. The batter seemed really lumpy to me, not "pourable" - I had to scoop it into the pan. What did I do wrong!??!

Laura said...

This recipe does makes a thicker batter (partly because the eggs seize it up a bit when they're in the warmed mixture), so that doesn't seem to be the trouble.

However, it is very important to let the batter cool before adding the additional chocolate chips prior to baking. Otherwise, the chips will melt and be incorporated (messily) into the brownie batter before it's baked rather than be a separate hunk-a-goodness that you get to bite into after the brownies are done and cooled.

In my hastiness to get these brownies in the oven, I've made the lumpy mess myself.

Also, if you add the chips before the batter is cooled enough, you may tend to overbake the brownies since a toothpick to test doneness may not come out clean. (Overbaked brownies are not good!)

I hope this helps. I want everybody's food to turn out super duper.

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