Why I Love This Recipe
Excellent with vanilla ice cream; even better with ice cream and hot fudge. Mmm...
My mom first made this recipe for our family, and I associate it with our backyard, summer barbeques. She cut it out of the newspaper, I think, and the recipe credits Steffi Berne's Cookie Jar Cookbook. I added a little extra vanilla, because you can't go wrong with more vanilla!
They are the best, so easy to make, and you can stir everything together right in the saucepan - almost no mess! My husband thinks they would be perfect in the Baker's Edge pan, because all brownies should have a maximum amount of edge!
Ingredients You'll Need
1/2 C unsalted butter
2 oz unsweetened chocolate
1 C sugar
1 tsp vanilla extract
2 large eggs
1/2 C plus 2 T all-purpose flour
pinch of salt
1/2 C chocolate chips
Preheat oven to 350F. Line an 8" pan with foil, shiny side up, and lightly grease with cooking spray.
Melt butter and chocolate in a medium pan over very low heat, stirring until melted and smooth.
Remove from heat and cool for about three minutes. Stir in the sugar and vanilla, then add the eggs one at a time, stirring thoroughly after each addition.
Add the flour and salt and stir until just incorporated. Stir in chocolate chips. Pour batter evenly into the pan.
Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean but not dry. Err on the side of underbaking.
Cool brownies. Lift the foil-wrapped brownies out of the pan, place on a cutting board, and cut into 20 brownies using a thin, sharp knife.