“from the Beat This! Cookbook by Ann Hodgman These Brownies must be made at least 6 hours ahead of serving time...”
READY IN:
40mins
YIELD:
12 Brownies
UNITS:
US

Ingredients Nutrition

  • 1 cup sugar
  • 2 large eggs, at room temperature (you can soak them in lukewarm water for 1/2 hour to take the chill off)
  • 1 pinch salt
  • 5 ounces best-quality semisweet chocolate
  • 3 ounces best quality unsweetened chocolate
  • 12 cup unsalted butter
  • 14 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup miniature chocolate chip

Directions

  1. Preheat the oven to 375 degrees F. Butter an 8-square-inch pan. In a large bowl, beat the sugar, eggs and salt for 15 minutes. This is much easier if you own a stand-up mixer and can roam around the kitchen straightening up while the mixture beats. If all you've got is a hand mixer, however, plan on having a book in your other hand. Just check the bowl once in a while to make sure the egg mixture isn't migrating out onto your counter.
  2. Meanwhile, melt the semisweet and unsweetened chocolates and butter in a double boiler over a very low flame. When the mixture is about three-quarters melted, take it off the heat and stir until the chocolates and butter are completely melted and the mixture is smooth. Cool to lukewarm (dont rush this!) and fold gently into the sugar-egg mixture. Fold in the flour, vanilla extract and finally the chocolate chips.
  3. Spread the mixture in the prepared pan and set it in the middle of the oven. Bake for 20 minutes if you like your brownies custardy, if you like them drier, then bake them for 30 minutes. they'll still be nice and creamy. Cool on a rack for 6 hours and cut into squares.

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