Friday, May 25, 2012

Thick and Chocolatey Brownies

It's no mystery how I feel about chocolate.  To say I love it would be an understatement, at the least.  Now, you probably also know how I feel about brownies and that my favorite type of brownies are those ooey, gooey, chocolatey, stick-to-your-teeth kind.  If you need to read an in-depth recap of my love and fondness of this type of brownie, here it is.  Now, if you just want to move onto the good stuff I promise I won't deter you much longer.

These brownies were ooey and gooey like my fudgy brownies.  The difference between these brownies and the others is that these brownies are quite a bit thicker.  I'm talking a very hearty brownie.  And if the thickness of these brownies isn't enough for you; they are full of chocolate.  We're not talking about using only baking chocolate or cocoa powder; we're talking chocolate on two different levels.  This brownie starts out with with a cocoa powder base and once the brownie batter is made a hefty helping of semi-sweet chocolate morsels are then added to the rich chocolatey batter.  Pop these bad boys in the oven, bake to perfection then enjoy the richest, most ooey gooey, chocolatey brownie that you have ever sunk your teeth into.  This brownie is not one for the faint of heart.  So be forwarned before you take on this monster of a brownie!  I recommend enjoying warm from the oven with an extra cold glass of milk.

If this isn't enough of a treat for you, check back here on Monday.  I've got the perfect concontion for you that utilizes these bad boys in a dessert that will be perfect to beat the heat at your Memorial Day festivities! 

Thick and Chocolatey Brownies

1 Cup (2 sticks) unsalted butter, room temperature
2 1/4 Cups sugar
1 1/4 Cups cocoa powder
1 Tsp sea salt, plus more for sprinkling over the top (optional)
1 Tsp baking powder
1 Tsp espresso powder
1 Tbsp vanilla
4 Large eggs
1 1/2 Cups all-purpose flour
2 Cups semi-sweet chocolate chips
Powdered sugar, for dusting (optional)


Preheat oven to 350.  Line a 9X13 pan with parchment paper, lightly spray with non-stick cooking spray and set aside.

Place a small saucepan over low heat.  Place butter in the pan and allow to melt.  Keeping the butter over the heat, add the sugar and allow to cook for 1-2 minutes, but do not allow mixture to come to a boil.  Pour the mixture into a large bowl, or the bowl of an electric mixer, and beat in cocoa powder, salt, baking powder, espresso powder, vanilla and eggs until combined.  Add the flour and stir until well combined.  Add the chocolate chips and stir to incorporate. 

Pour the batter into the prepared pan.  Sprinkle the top with addition sea salt, if desired.  Place in oven and bake for 30 minutes, or until toothpick inserted in center comes out clean.  Remove from oven and allow to cool slightly before serving. 

Recipe source: Buns in my Oven

1 comment:

Avril said...

Nothing better than a good brownie recipe :-)

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