WHOA!!!!– If you google ‘recipe brownie’, you will likely come up with 11 MILLION, 3 HUNDRED THOUSAND websites to choose from. So, take your pick— or, keep the recipe you already have and like. I don’t claim it to be better than every other brownie in the world, but the recipe I do like is shown below in this posting…
- 4 oz. unsweetened chocolate (I measured out and used 4 oz. of Ghirardelli 60% cacao bittersweet chocolate chips)
- 1/2 cup melted, or very soft butter
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup semi-sweet chocolate chips, as is.
- 1 cup chopped walnuts (optional)
- Preheat panggangan to 350 degrees.
- Spray OR grease/flour an 8×8 or 9×9 inch baking pan/dish. IF it is important to you that you end up with clean/sharply cut edges on the brownies, prepare pan as in the following picture so you can lift them out after baking. It maybe isn’t necessary, but I also lightly spray the parchment paper.
After baking, you can cool them for a while in the dish and then, using the paper edges, lift them out, put ’em on a flat surface (a cutting board, etc.), frost them and put into the freezer for about two hours (today, I put these on our -9 degree porch for an hour). Cut with long knife…….. and, they’ll end up all perfect/pretty!
Back to the main directions…
- In medium/large microwave-safe bowl, melt unsweetened chocolate (check and stir after each 30-seconds).
- Add butter and sugar to the melted unsweetened chocolate and stir until well blended.
- Add slightly beaten eggs and vanilla; stir until evenly blended.
- Combine the flour, baking powder and salt; stir this dry combination into the liquid mixture. Stir gently and only long enough to fully incorporate.
- Stir in semi-sweet chocolate chips.
- Stir in chopped walnuts, if desired.
- Spread evenly into the prepared (sprayed, or greased/floured) pan.
- Bake for 25 to 30 minutes in the preheated oven, or until toothpick comes out with just a hint of a ‘crumb’ sticking to it. (Toothpick should not be ‘covered with brown’, and it should not come out totally ‘clean’.)
- Cool before cutting into squares. (Or, lift out while warm by using ‘parchment paper or foil liner with lift tabs’ and cut as directed above.)
Frosting (more of a ganache):
Mix together the following…
3 oz. semi-sweet chocolate chips (melted)
1/3 cup heavy cream
1 tablespoon unsalted butter, room temperature
If you want the frosting to be thinner, carefully add milk/cream– only 1 teaspoon at a time.
Frost when cool IF you want it to stay on the top, as is usual. OR,………. don’t frost, at all!
It’s -9 degrees here right now, with a windchill of -20! Hot chocolate (brown!) and brownies (another brown!) seem so right for today.
Source Recipe: http://milkmaidrecipebox.blogspot.com