Ingredients:
1 cup flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 ounces unsweetened chocolate
1 cup butter ( I usually use margarine to kee it non-dairy)
3 cups sugar
6 large eggs ( the original recipe says room temperature, but I’ve used them straight out of the fridge)
2 tablespoons vanilla extract
12 ounces chocolate chips ( or white chocolate chips, or toffee bits, or candied pecans, or peanuts, or M&Ms, you get the pictur)
Directions:
Preheat the oven to 350 degrees F.
The original recipe says to grease a 12 X 18 inch jelly roll pan, but I use a 9 x13 inch cake pan for intense denseness, and don’t grease it, just line it with parchment paper).
Melt the chocolate with the butter, either on the stovetop or in the microwave. Stir until smooth. Let cool for about 5 minutes.
Mix in the sugar and the eggs and the vanilla extract.
Add in the flour, baking powder and salt. Mix until combined.
Pour the batter into the prepared pan.
Sprinkle the chips (nuts, whatever) evenly over the top of the batter.
The original recipe says to bake for 25-28 minutes until a cake tester comes out with some moist crumbs attached to it. This never works for me. I usually have to let it go for about 40-45 minutes. This is probably because my pan is more condensed than the jelly roll pan.
Do not overbake!
I usually let the brownies cool in the pan, the keep them in the fridge overnight. The I just lift them out of the pan by the parchment paper, place the whole thing on a cutting board and then it’s the perfect state for cutting into perfect brownie squares.
Some of us like the edges the best, others prefer the center.
Servings: 30
Time preparation: 15 min.
Time total: 60 min.