Our friends (and neighbors!) invited us over for dinner last Thursday and asked me to bring a dessert. I didn't have too much time to throw one together after work and also didn't want to make a trip to the store so I decided to go with this recipe since I had all of the ingredients in the house...and really, who doesn't love a good brownie dessert? I don't know if I did something wrong when I made these, but they definitely did not look like these. However, they still tasted pretty darn good and they got great reviews all around. Oh, I also halved this recipe and baked in an 8x8 pan, but I included the original recipe for you.
Adapted from Sing for Your Supper, who got it from King Arthur Flour
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa (regular cocoa is fine too)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional (I omitted)
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips (I used a combo of choc chips & butterscotch chips)
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
Spoon the batter into a lightly greased 9" x 13" pan. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.