I think I've found my brownie recipe. I baked off a tray of these decadent, fudgy brownies for a pool party recently. The pool party ended up getting canceled...and guess what happened to all the brownies?
No, I didn't eat all of them. I froze half (they freeze beautifully--are even more moist once thawed) and shared them with lucky friends who happened to drop by over the next few weeks. I must confess, however, that I probably ate about half of them. I can't help it, I love a seriously good brownie.
Moosewood Brownies
adapted from Moosewood Cookbook
- 5 ounces unsweetened chocolate (5 squares)
- 2 sticks butter
- 1 3/4 cups packed light brown sugar
- 5 eggs
- 1 1/2 teaspoons vanilla
- 3/4 c. flour
- 1 cup semi-sweet chocolate chips (or anything else)
Directions:
- Butter a 9x13-inch baking pan. Preheat oven to 350 degrees F.
- Gently melt the chocolate. Let it cool for about 10 minutes.
- Cream the butter and sugar in a medium-sized bowl until light and fluffy.
- Add the eggs, one at a time, beating well after each.
- Stir in the vanilla.
- Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in, beat well for a minute or two.
- Stir in flour.
- Mix just enough to blend thoroughly.
- Spread the batter into the prepared pan.
- Bake 20 to 25 minutes, or until a knife inserted into the center come out clean.
- Cut into squares while still hot, then allow to cool for at least 10 minutes, if you can wait that long.
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