Dark Chocolate Chip Brownies
I so love brownies. The other day I searched the 'Net for a great, new recipe. I found this one, posted by Kelly at evilshenanigans.com. Made it, and yum! I have made tiny suggestions (they are in parentheses).

20 brownies-may double the recipe
 
  • 3 oz (unsweetened) butter
  • 2 oz dark chocolate, at least 62%, chopped
  • Sugar 14 oz (a scant 1 3/4 cups)
  • 4 oz (1/4 cup) golden syrup (aka cane syrup) or honey (I used honey)
  • 3 oz (unsweetened) butter
  • three large eggs
  • .75 oz (1 1/2 TBS) water
  • 1 teaspoon instant espresso
  • 1/2 teaspoon vanilla
  • 5.25 oz (scant 1/3 cup) cake flour (I used regular flour without any problems)
  • 1 oz Dutch processed cocoa powder
  • 1 teaspoon salt
  • 3 oz chocolate chips

Heat the oven to 350F and prepare a 1/4 sheet pan (9_x13_) with non-stick spray, line the bottom with parchment and spray again.

In a bowl combine the butter and the chocolate. Microwave for 30 seconds, stir then microwave for an additional 15 seconds. If the mixture is not completely melted heat at ten second intervals until completely melted. Set aside to cool slightly.
In a bowl combine the sugar, honey, and second portion of butter. Mix until well combined. (I used an electric mixer, mixing until light in color.)

Dissolve the espresso in the water. Add that along with the eggs and vanilla to the sugar mixture. Mix to combine. (Again, I used an electric mixer.)

Stir in the melted chocolate mixture. Blend well. Make sure to scrape the sides and bottom of the bowl well so that the mixture is completely combined.

Sift the dry ingredients then add them to the wet mixture. Mix until just beginning to moisten then add the chips. Mix until the dry ingredients are incorporated and there are no lumps. Pour into the prepared pan and bake for 30 to 40 minutes, or until the center is just set. (With my convection oven that took about 30 minutes.)

Cool completely in the pan before turning out into a cutting board.
Frost with Dutch Chocolate Frosting and slice as desired.

Dutch Chocolate Frosting

  • 3 tablespoons butter, softened
  • 1/4 cup Dutch processed cocoa powder
  • 1 1/8 cups powdered sugar (I ended up using almost 2 cups, as Dutch process tends to compact the powdered sugar and make less than regular cocoa)
  • 1/2 teaspoon vanilla
  • 2 - 3 tablespoons milk or half & half (I ended up using more to compensate for the added powdered sugar)

Cream the butter and cocoa powder until smooth.
Add the vanilla, powdered sugar and milk. Mix until smooth. If the frosting is too loose add more powdered sugar by the 1/4 cup until it reaches the desired consistency.
Sensational!

I store these in a covered container in the fridge. They're wonderful chilled.

 

May 2010