Sunday, February 19, 2012

Chocolate Chocolate Chip Brownies

3 oz. bittersweet chocolate, cut into pieces
1/3C unsalted butter, room temperature
1C sugar
2 large eggs
½ tsp. vanilla
1/2C plus 2 Tbsp. flour
½ tsp. baking powder
½ tsp. salt
1/2C chocolate chips

Preheat oven to 350F.  Brush an 11 x 7-inch glass or ceramic dish lightly with butter.  Melt the chocolate and butter in the top of a double boiler.  Once melted remove the top bowl and set aside to cool slightly. 

Mix dry ingredients together in a bowl.  In a food processor pulse together the sugar, eggs and vanilla.  Add the cooled chocolate and pulse in.  Pulse in the dry ingredients just to combine.  Fold in the chocolate chips with a rubber spatula.

Spread the mixture into the prepared pan and bake 25 minutes or until the brownies just begin to pull away from the sides of the pan – do not overbake – they should still be soft when served.  Let cool to room temperature.  Cut into squares and serve.
MAKES:  12 – 16 squares

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