So I started this post a couple weeks ago, just after starting back at work. Now I’m in my third week back and I’m still working on this post. You may as well change my name to sleepy scatterbrain, or something equally crazy. Being back at work means there is less time to bake. I guess it’s a little bittersweet, since I enjoy baking so much, but I also like working and I eat way too much of what I bake. I’ll just have to make sure I bring whatever I bake to work. Earn me some brownie points…
Brownie points! HA!
For ages I had been craving brownies but I needed to find a recipe that I had the ingredients for already. So I found this one and adjusted it a couple times in very small ways. They came out amazing!
You can make them in a 8×8 glass baking dish. I only have a 9×9 glass dish, which I’m sure wouldn’t have been a big deal but at the time, my instruction following mind said it would be. But! problem solved, I have an 8″ springform pan, which I kind of liked using more than the square dishes. The square dishes would be best if you’re wanting a lot of brownies, the springform was more like cake slices.
What you need:
- 1/2 cup of butter
- 1/4 cup cocoa powder
- 2 eggs
- 1 cup brown sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 3/4 cup flour
- 1/4 tsp baking powder
- 1/2 bag of mini semi sweet chocolate chips
- about half a bag of white chocolate chips
What you do:
- Preheat your oven to 350° and prep you pan.
- If you’re using a square dish line with parchment paper, leaving some over hang so you can easily lift the brownies out to cut them.
- I found with the spring form pan it was easiest to line the bottom with parchment and the either butter, oil or spray the sides of the pan.
- In a small pot, melt the butter and then whisk in the cocoa powder. Mix until
combined. Then set aside.
- In your stand mixer, or in a large bowl with a hand mixer, beat the eggs until the color lightens.
- Beat in the sugar and vanilla
- Add in butter mixture and beat until combined
- In a medium bowl, sift together the flour, baking powder and salt. The bit by bit add the dry ingredients to the wet ingredients. mix until just combined.
- Stirring by hand, add in the mini chocolate chips and then your white chocolate chips.
- I eyeballed the white chocolate chips poured until the mixture looked like it had a good amount.
- Pour batter into your baking dish, give it a slight tap on the counter to even it out and raise any bubbles to the top.
- Bake for 25-30 minutes (mine took about 35, but my oven sucks)
- Use a toothpick in the middle to check, it shouldn’t come out clean but a little crumbly.
Cut however you’d like and enjoy!
I prefer mine hot and melty, but Mike like things kept in the fridge. Whichever way you like them, you can store them in an airtight container and they should be good for a couple days.