The debate of how brownies should be continue– gooey or like a cake. I stand firmly that they need to be gooey. If you want it like a cake, go eat a cake. And for the chocolate lover in me, I also stand firmly that there should be no nuts in brownies, nothing to interrupt the joy of cocoa, butter and sugar coming together.
This is a recipe that I have repeated over and over again, and my cousins, friends love it!
The recipe is simple, on the wrapper of the Ghiradelli Semi-Sweet Baking Bar so it's convenient to make and shop for while you are in the grocery store ;-)
I have flavored these brownies with banana essence for banana brownies.
Yields: 16 brownies
1/2 cup Semi-Sweet Chocolate Chips
4 ounces Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 tsp pure vanilla extract
2 large eggs
3/4 cup plus 2 tbsp all-purpose flour
1/3 tsp baking powder
3/8 tsp salt
Preheat oven to 350F.
Butter and flour and 8-inch square baking pan.
Chop the 4 ounces of semi sweet chocolate bars into 1-inch pieces.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth.
Remove the pan from the heat and let cool to room temperature.
Stir the brown sugar and vanilla into the chocolate mixture.
Add the eggs and mix well.
In a bowl, sift the flour, baking powder, and salt.
Slowly fold the flour mixture into the chocolate mixture, mixing well until blended.
Stir in the chocolate chips and pour the batter into the prepared.
Bake for 25 to 30 minutes, until a tester comes our clean.
Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.
*The above photograph is from the Ghiradelli website.