These brownies are everything you want – rich, chewy, chocolatey with a crisp top. Plus, they are fairly easy to make, and the kids can definitely help with the mixing and pouring. I like to cut them into small pieces so there is enough to go around for a Super Bowl party or a Valentine’s Day event at my children’s school.
Serves 30 “Bites”
*1 pound unsalted butter
*1 pound plus 12 ounces semisweet chocolate chips
*6 ounces unsweetened chocolate
*6 extra-large eggs
*2 tablespoons good quality vanilla extract
* 2 1/4 cups sugar
*1 1/4 cups all-purpose flour
*1 tablespoon baking powder
*1 teaspoon salt
* Powdered sugar for finishing
Step 1. Preheat oven to 350 degrees & butter a 9×13 baking pan.
Step 2. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
Step 3. In a large bowl, stir together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
Step 4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Put the 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter (this keeps them from sinking to the bottom of the baking pan!). Pour mixture into the baking pan.
Step 5. Bake for 35 minutes or until a toothpick comes out clean. When brownies are cool, sift powdered sugar over the top for an easy finish.
*Recipe slightly adapted from Ina Garten’s Outrageous Brownies