>> Friday, February 13, 2009
What could be more delicious than fudgy brownies with surprise chips -- chocolate, white chocolate, peanut butter, butterscotch, or anything else you think of? Maybe the brownie batter, but aside from that, these melt-y, fudgy brownies are the way to go. This recipe slightly modifies one my friend Maya (who blogs over at Lilith) gave me. I bake them in a brownie pan, which is smaller than a 9 x 13 pan, and make the rest into brownie cupcakes.
Makes 1 large pan
8 oz chopped chocolate (a combination of unsweetened, semisweet, and/or milk chocolate)
3/4 c. butter
1.25 c. white sugar
1.5 tsp. vanilla
1 c. flour
1/2 tsp. salt
1-1.5 c. chocolate/peanut butter/butterscotch etc chips
1. Preheat oven to 350 degrees and coat pan(s) with cooking spray.
2. Over low heat, melt the butter and chopped chocolate together.
3. In a large bowl, beat the eggs and sugar until fluffy (about 4 minutes). Add vanilla and mix well.
4. Add in chocolate mixture and combine.
5. Add flour and salt. Mix well.
6. Stir in chips.
7. Pour into baking dish (either into a 9x13 pan, or a brownie pan + muffin tins, or other variations).
8. Bake at 350 degrees for about 30 minutes (a little less for muffins). When a toothpick or knife comes out clean (albeit sometimes a little smudgy from melted chips), the brownies are ready.
*I use a 50/50 mix of semisweet and milk chocolate. Maya uses 6 oz semisweet and 2 oz unsweetened. It's really about the level of sweetness you prefer.
*My favorite combinations are brownies with white chocolate chips and brownies with peanut butter chips.
*These freeze very well. I recommend cutting into small bites and freezing in a tupperware or large ziplock bag.
*If you want them very molten and melty, slightly undercook. If you're making them in muffin tins, cook for about 22-25 minutes to avoid burnt edges.
*You can make these pareve by using margarine instead of butter and making sure all chocolate is pareve. However, I don't endorse margarine-use unless absolutely necessary.