Almost everyone loves brownies. We attended a 4th of July party yesterday and almost every year I’m asked to bring chocolate chip cookies and brownies.
This brownie recipe is very rich and fudgy. If you usually make brownies from a mix this recipe will hopefully change your mind. I’ve been making these brownies for years and they are always a hit.
1 cup butter
4 oz bar of semi-sweet chocolate (I use Ghirardelli)
2 cups granulated sugar
1 1/2 cups all purpose flour
1 tsp vanilla extract
Preheat your oven to 350.
In a heavy saucepan over low heat melt the butter and chocolate. Watch carefully to ensure that you do not to over heat the chocolate.
As soon as the butter and chocolate are melted remove from the heat. In the same pan stir in all of sugar.
Add the eggs one at a time, stirring after each addition.
Stir in the flour and add the vanilla.
Pour the batter into a greased 9×13 pan. Or one lined with parchment paper. Bake for 25 minutes.
Cool on a wire rack. Cut into squares. To make this batch of brownies even more chocolatey I sprinkled them with 1 cup of milk chocolate chips once they were baked and returned the pan to the oven for a couple more minutes. Once the chips were melted I used a knife to spread them out and put a half pecan on top to dress them up. They are also good with seedless raspberry jam spread over the top while they are still warm and then drizzled with melted white chocolate. Whatever you do to the brownies they are great served with a scoop of vanilla ice cream and drizzled with hot fudge sauce. Cube them up, freeze them and use them in your chocolate fondue or with a chocolate fountain.