Intensely Chocolate Brownies with Chocolate Chips

I love chocolate.  My ideal dessert would be chocolate, with chocolate fudge, topped with chocolate sprinkles.  It doesn't matter who/what/where/when/why if chocolate is involved, I like it!

Anyway, these are the most chocolately chocolate brownies I have ever made.  They are also delicious, however, if you are not a seriously intense chocolate fan you are probably safer making these brownies instead. Alas, as some people in this world are not obsessed with chocolate, I seemed to appear to have inherited my mother's genes - a weakness for all things chocolate. 

Back these brownies...

You will need:

• 1 cup of butter
• 2 1/4 cups sugar
• 4 eggs
• 1 1/4 cups cocoa
• 1 tsp salt
• 1 tsp baking powder
• 1 Tbsp vanilla 
• 1 1/2 cups flour
• 2 cups chocolate chips - if you do not plan to frost brownies, reserve a 1/4 cup to sprinkle on top for later 

1. Preheat oven to 350 degrees F. Generously butter a 9x13 inch pan.
 

2. In a large-sized microwave-safe bowl, melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownie.

 

3. Stir in the cocoa, salt, baking powder, and vanilla. 

4. Add the eggs, beating until smooth; then stir in the flour until combined. 

5. Add the chocolate chips now and hand stir in

 

6. If you do not plan to frost the brownies, take your 1/4 cups and put the chocolate chips on top

7. Bake the brownies for 28-30 minutes. The brownies should feel set both on the edges and in the center. 

8. When completely cooled, you can either frost using my cream cheese frosting or just serve with cold milk!

Thanks to king arthur flour for this recipe, although I omitted espresso powder, because coffee would just distract from the chocolate.


peace.love.chocolate. 


-DD