Thursday, February 7, 2013
Generally, I am a homemade, start from scratch, baked goods person. Especially when it comes to pies and cookies, nothing comes close. Brownies were a different story. I never could find a good recipe and preferred pre-made mixes that seemed richer and more moist. But last year, my sister-in-law Mallory challenged my boxed brownies with her favorite recipe. It is perfect, convenient ingredients and yummy. Again, I was hooked on homemade.
So back in November, I went to my friend's baby shower where I tried a ridiculous, basically melt-in-your-mouth, velvety brownie. Once you look at this recipe, it's easy to see why. It's basically chocolate mixed with chocolate. I still love Mallory's recipe, but if I have the ingredients, I will definitely bust out this recipe.
6-7 ounces (175-200 grams) dark eating chocolate
3/4 cup (175 grams) butter
1 1/2 cups white (castor) sugar
1 teaspoon vanilla
1/2 cup all-purpose (plain) flour
2 tablespoons cocoa powder
1/2 cup dark chocolate chips
Heat oven to 320 F (160 C). Grease 8x8 in. (20x20 cm) baking tin.
Heat chocolate and butter over double boiler until melted not boiling. In a second bowl, whisk eggs and sugar then add vanilla. Pour chocolate-butter mixture into egg-sugar slowly while mixing. Mix in flour and cocoa powder. Stir in chocolate chips. Pour chocolate yummy mixture into baking pan.
Bake for approximately 35 min (until there are about 2 significant cracks in the top). Cool before cutting.
Yes, since moving to New Zealand, I am a lost soul, stuck in the middle of two measurement systems, still using google.