Last weekend when I went on a baking frenzy, I made a batch of amazingly rich brownies. They were decadent, fudgey and fabulous all at the same time.
Ultimate Brownies (Makes 9 large brownies)
Recipe adapted from Handle the Heat
1 cup semisweet chocolate chips
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 tsp. vanilla extract
3/4 cup all-purpose flour
1/4 tsp. salt
1. Preheat the oven to 350 degrees. Line an 8x8-inch baking pan with foil and spray with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the chocolate chips, butter and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
3. In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
4. Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes. Do not overtake. Let cool to room temperature. Serve at room temperature or chilled.
*Note: If you don’t have unsweetened chocolate (I didn’t), there a great substitution for it! Check it out here!
Yesterday when we were in Palm Desert, we celebrated Stephanie’s birthday. Her birthday was in February but this was the first time we were all together to celebrate.
We hit the road back to San Diego, stopping at Taco Bell for a quick dinner along the way.
I wasn’t arguing when my kids said they wanted Taco Bell. I love their taco supremes. Love.
This morning’s breakfast was scrambled egg beaters, onion, spinach and jack cheese.
Today we have no plans. None. And I’m thrilled.
Do you prefer your brownies fudgey or cakey?