I tend to enjoy baking more obscure desserts, like Banoffee Pie or Cherry Coke Cupcakes for the simple reason that so many people have tried the ever-so-meanstream chocolate chip cookie or brownie. Moreover, everyone has a preference as to the crunchiness/gooeyness/fudginess level that they like best. You really can’t please them all. Anyways, if I choose to make things that people have never had before, there’s no frame of reference for how it should taste, so people are generally happy! However, sometimes all you need is a really great mainstream dessert, so today I bring you plain chocolate brownies. I hope that I am not disappointing the masses by not adding any delicious twists or secret ingredients (see my Nutella Raspberry Brownies if you’re feeling more adventurous). (P.S. I’m really excited today because I learned how to make text into a hyperlink)! Of all my years of brownie-baking, I find that the best recipes are those that include high amounts of butter and melted chocolate (as opposed to cocoa powder). The recipe I’m sharing today actually contains zero cocoa powder, and eight ounces of semisweet (I used Ghiradelli) chocolate. So, as you can imagine, they are pretty good!
I added the sprinkles for some color and pizazz, oh and these brownies are dipped in melted chocolate! Doesn’t get much better than chocolate in chocolate!
What you will need:
1/2 cup (1 stick) unsalted butter
8 ounces coarsely chopped bittersweet (or semi-sweet) chocolate (I used 2 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars)
1 1/4 cups sugar
3 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
- Preheat oven to 350F. Spray 11 x 7 inch baking pan (or 13 x 9 inch baking pan for thinner brownies) with cooking spray. Set aside.
- Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes).
- Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife. Bake for approx 35 minutes, or until a toothpick comes out almost clean.
- Allow brownies to cool completely (I stuck mine the refrigerator for 1 hour) and cut into bite-sized squares using a cold knife for clean cuts. Allow to chill the brownie bites for at least 1 hour in the refrigerator. The bites must be cold when you dip them.
- When the brownie bites are chilled, begin to dip them. In a medium size bowl, melt the chocolate chips or baking chocolate for about 30 seconds in microwave, stirring every 10 seconds. Microwave for longer until chocolate is completely smooth.
- Dip brownie tops into melted chocolate and decorate with sprinkles. Chill in the refrigerator for about 20 minutes until chocolate is hardened.