Tuesday, December 18, 2007
Tuesday, February 27, 2007
Wow!!
I just tried this recipe yesterday for the first time and thought it was share-worthy. It's definitely my favorite brownie recipe thus far, so in case you're interested:
TRIPLE-CHOCOLATE BROWNIES
3 oz bittersweet chocolate, chopped
1/2 C butter
1 C light brown sugar
1 t vanilla extract
2 large eggs, beaten
1/2 C all-purpose flour
1/4 C unsweetened cocoa (not Dutch-processed)
1/2 t salt
1 C semisweet chocolate chips
1. Preheat oven to 350 degrees. In a double boiler over simmering water, melt chocolate and butter*. Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
2. Pour better into an 8-inch square pan**. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20-25 minutes.
*MELTING CHOCOLATE THE EASY WAY
Instead of using a double boiler, put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occassionally, until chocolate is melted, 5 to 10 minutes.
**I used an 8 x 11 pan, so the brownies were thinner, but they were still really good, and they still took about 25 minutes to cook. If I had used the 8 x 8 pan I would have probably had to turn the heat down or cover the brownies with foil and cook them for longer so they wouldn't get too dry or burned around the edges.
Enjoy!!
TRIPLE-CHOCOLATE BROWNIES
3 oz bittersweet chocolate, chopped
1/2 C butter
1 C light brown sugar
1 t vanilla extract
2 large eggs, beaten
1/2 C all-purpose flour
1/4 C unsweetened cocoa (not Dutch-processed)
1/2 t salt
1 C semisweet chocolate chips
1. Preheat oven to 350 degrees. In a double boiler over simmering water, melt chocolate and butter*. Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
2. Pour better into an 8-inch square pan**. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20-25 minutes.
*MELTING CHOCOLATE THE EASY WAY
Instead of using a double boiler, put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occassionally, until chocolate is melted, 5 to 10 minutes.
**I used an 8 x 11 pan, so the brownies were thinner, but they were still really good, and they still took about 25 minutes to cook. If I had used the 8 x 8 pan I would have probably had to turn the heat down or cover the brownies with foil and cook them for longer so they wouldn't get too dry or burned around the edges.
Enjoy!!
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