You’re going to have a hard time waiting to eat these… I know that I do. Just be aware that brownies seem to have a better result after you allow them to cool and harden up for a few hours. If you have the patience, wait until the next day even. After your wait is over, make sure that you cut these up and put them in an air tight container to keep them as fresh as you can. You won’t have to keep them too long, they disappear pretty fast! Check out what they are saying about this recipe over at The Pioneer Woman:
“Tiny squares of these brownies are more than enough, and if the idea that a little dark chocolate every day wards off depression…these babies could be downright medicinal.”
You don’t need any excuse to eat these… just go for it!
Ingredients
1 cup Land O’ Lakes Butter
5 ounces, weight Unsweetened Chocolate
1/4 cup Unsweetened Cocoa Powder
2 cups Domino Sugar
1 Tablespoon Vanilla
3 whole Large Eggs
1-1/4 cup Gold Medal Flour
3/4 cups Semi-Sweet Chocolate Chips
Powdered Sugar, For Sifting
Instructions
Preheat oven to 350 degrees.
In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.
Stir in sugar and vanilla until just combined.
One at a time, stir in the eggs.
Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven.
Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.)
Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich!
*Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)
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Quick Tip: Semi-sweet chocolate chips give these the best flavor!
Thanks again to The Pioneer Woman for this tasty brownie recipe.
