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Chocolate Chunk Brownies

8 May 2011

 

Anyone that knows me – even a little – knows I LOVE chocolate. Every time I have the opportunity to indulge in something a little decadent, more likely than not it will be made of chocolate, covered in chocolate, or pure 100% unadulterated chocolate. Excessive? Maybe. Delicious? Heck yes!

These yummy little brownies are a chocolate lover’s dream. Made of high-quality unsweetened cocoa and chopped milk or dark chocolate, they are rich, moist and chewy, perfect with a tall glass of cold milk or a few tablespoons of heavy cream. I’ve spent many years making brownies – admittedly from a box mix, I’m a tad ashamed to say – and I think this homemade recipe far and away surpasses anything else I’ve made or tasted elsewhere. I highly recommend giving them a try!

 

CHOCOLATE CHUNK BROWNIES

Makes: 16

1/2 cup unsalted butter

1 cup white granulated sugar

2 eggs

1 tsp pure vanilla extract

1/3 cup high-quality unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

200 grams milk or dark chocolate, roughly chopped

 

1.  Preheat oven to 325 degrees Fahrenheit/175 degrees Celsius. Prepare an 8×8-inch baking pan with non-stick cooking spray or grease lightly with butter.

2.  Melt butter in a small saucepan over medium-low heat. Once melted (do not brown), remove from heat and transfer to a non-metallic mixing bowl. Add sugar, eggs, and vanilla extract, whisking or stirring well for 1 minute.

3.  Beat in cocoa powder, flour, baking powder and salt. Whisk or stir well until batter is smooth. Add chopped chocolate pieces and stir to incorporate. Transfer batter to prepared baking pan and spread evenly.

4.  Bake 30 to 35 minutes, or until a knife or toothpick inserted two inches from edge of pan comes out clean. Cool on a wire rack before slicing.

 

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