Dark chocolate brownies
Brownies are undoubtedly a childhood classic. I remember making these with my mom and bringing them when I went to birthday parties or friends’ houses. My favourite part of making them was sprinkling candy, be it M&Ms, chocolate chips, or sprinkles, on top before baking. This recipe is simple and straightforward. It’s also relatively quick to make, but the brownies taste best if refrigerated first. Here’s how its done…
2 oz dark baker’s chocolate
1/2 cup butter
1 tsp vanilla
1 cup white sugar
3/4 cup flour
1/2 tsp baking powder
pinch of salt
Break up the chocolate and put it in a dish with the butter. Place the dish in a pan that has 1/2 inch of water. Melt chocolate and butter over low heat. Add vanilla.
In a mixing bowl, beat eggs lightly. Beat in sugar. Add chocolate/butter mixture and all the dry ingredients. Mix.
Pour batter into parchment-lined 8in baking pan. Bake at 350F for ~20-25 minutes. Let cool on a rack, then cut and store in the fridge. They’re best after refrigerated.
My preference is for slightly fudge-y brownies, so I usually undercook them by a few minutes. For the brownies I made in the photos, I also added 1 tbs of coco powder for a bit of extra chocolate-y-ness. As mentioned, I also love adding mini M&Ms or chocolate chips to the top of the batter right before cooking. How do you change up your basic brownie recipe?