Sunday, March 11, 2007

Brownies+Milk= Heaven

I am a brownie lover. Out of all the baked goods out there, nothing is better then a warm gooey brownie with a glass of milk.

I've tried many recipes, and some are too rich, too cake like, or too dry. I believe that this one is perfection, and so much so that it doesn't even need icing. A scoop of ice cream maybe, but that's it.

2 cups of semi sweet chocolate chips (divided)
1 1/2 cups packed brown sugar
1 cup butter
2 tsp vanilla
5 eggs
1 1/3 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp salt

Pre-heat oven to 350 F, and grease and flour a 9x13 inch cake pan.

Melt the butter, 1 cup of the chocolate chips, and the sugar together in a saucepan over low heat until smooth. Stir often to keep from burning. Take off the heat and allow to cool slightly. Whisk in the eggs, one at a time, whisking well after each. Add the vanilla and whisk well. In a separate bowl, sift the flour, cocoa, and salt together. Add to the chocolate mixture right in the pan and stir gently until combined. Add the remaining chocolate chips, stirring to distribute throughout the batter.

Pour batter into the greased/floured cake pan. It should be very thick. Smooth out the top and bake for 25-30 minutes, or until a tooth pick inserted in the center comes out with only a few moist crumbs clinging. Allow to cool and cut into squares.

These also freeze well if wrapped in cling wrap and then over wrapped with tin foil. After they cooled last night I covered the pan with tin foil, let the whole thing sit on the counter overnight without cutting them, and the next day was rewarded with moist, fudgy brownies. Which of course we scarfed down today with giant glasses of cold milk.

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