recipe by Tessa of Handle the HeatINGREDIENTS
1 cup semisweet chocolate chips
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon fine sea salt
DIRECTIONS
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray with nonstick cooking spray.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.
I'm in love! I'm in love! and I don't care who knows it! Unfortunately for my family, I am in love with these brownies and not a tall, dark and handsome man that could potentially marry me and take me away. They'll just have to accept my offering of these brownies, and be content with having me single as a dollar and not looking for change. I think they'll be cool with it as long as I keep making these brownies.
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray with nonstick cooking spray.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.
I'm in love! I'm in love! and I don't care who knows it! Unfortunately for my family, I am in love with these brownies and not a tall, dark and handsome man that could potentially marry me and take me away. They'll just have to accept my offering of these brownies, and be content with having me single as a dollar and not looking for change. I think they'll be cool with it as long as I keep making these brownies.
