Tuesday, October 5, 2010

Really Bad (In a Good Way) Dark Chocolate Brownies

These brownies emit a Siren's song from the counter, drawing those who haven't the slightest pang of hunger to devour one...or more. 

Dark Chocolate Brownies
1 cup (2 sticks) butter, softened (room temperature)
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 cup unsweetened cocoa (Hershey’s Special Dark)
1 teaspoon baking soda
1 teaspoon salt
1 bag (11.5 oz) chocolate chips (I like to use bittersweet chocolate…at least 60% cacao)
1-1/2 cups walnuts or pecans (optional)

1. Preheat oven to 375 degrees. Grease a 9 x 13-inch pan.

2. In a medium bowl, mix together flour, dark cocoa, baking soda and salt. Set aside.

3. Mix butter and sugars until light and creamy (about 5 minutes). Add eggs and vanilla, and mix for an additional minute.

4. Add flour mixture to butter/sugar/egg mixture. Stir just until blended. Add in chocolate chips and nuts (if using).

5. Pat dough into prepared pan.

6. Bake for 12-18 minutes, until the edges are pulling away from the pan just a bit and a knife inserted in the middle comes out clean. (But be aware: if you pierce a chocolate chip with the knife, instead of the batter, it may give the illusion the brownies aren’t done, leading to over-baking heartbreak.)

7. Let cool (if you can wait that long…I never can). The brownies will cut into bars much easier when they are at room temperature.


Anonymous said...

Yum. Please send a batch to your dear old Mom -- it is exactly what I NEED today!

Heather said...

i second that! the burning question is: "how do you stay so thin?" oh, yeah you have two toddlers. i learned that they are pretty good calorie burners.