 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I have a faithful following that ask me daily when I am going to make more. I think they are the best I have ever had but you can make that decision. I think the secret is the gourmet ingredients. I don't put nuts in these as too many of my friends are allergic so you can use them if you want but I don't. Ingredients:
2 cups ghirardelli 62% dark chocolate chips |
1 cup unsalted butter |
1 cup sugar |
2 tablespoons muscova dark brown sugar |
1 tablespoon real vanilla extract |
3 eggs |
1/2 cup king arthur flour |
1 teaspoon sea gris sea salt |
1 1/2 teaspoons baking powder |
24 ghirardelli 72% chocolate chips (optional) |
Directions:
1. Preheat oven to 350°F.
2. Butter and flour 8x11 or 9x13 pan (I use 8x11).
3. Melt butter and chocolate in a double boiler. Don't overheat or you scorch the chocolate.
4. Mix eggs, sugar, brown sugar, and vanilla with a whisk.
5. Mix flour, salt and baking soda.
6. Pour butter/chocolate mix into sugar egg mixture and whisk together till color is consistent.
7. Add dry ingredients and mix well with a whisk.
8. Pour into prebuttered floured pan.
9. Place the 24 chocolate chips on top so about 4 are on what will be each brownie (these are big brownies).
10. Bake at 350F for 30 to 35 minutes. Don't overbake. My oven is right on 350F and I go 35 minutes but adjust according to your own.
|
|