When we crave a rich decadent chocolate treat, guess who gets sent to the kitchen to bake these rich, chewy, dark chocolate brownies? Their gold standard flavour is quick and easy to get in the oven and an absolutely essential part of any kitchen’s repertoire!
Yield: 12 Large Brownies
8 ounces dark chocolate
1 cup Butter
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
2 cups brown sugar
1 tablespoon pure vanilla extract
1 cup chocolate chips
Preheat your oven to 350 °F (180 °C).
To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a small pot of simmering water, stirring constantly. When the chocolate and butter have melted, whisk until smooth.
While the chocolate mixture cools slightly, whisk together the flour, cocoa powder, baking powder and salt. Add the eggs, sugar and vanilla to the chocolate and mix thoroughly. Stir in the flour mixture and chocolate chips until incorporated.
Pour batter into a lightly oiled and floured 9- x 13-inch (3.5 L) pan. Bake for exactly 25 minutes.
These are a moist fudgey-style brownie. For a more cake-like version, add an extra 1/2 cup of flour to the batter.
It's fun to try new ideas and it's always fun to freestyle cook. And it's particularly fun to stir every form of chocolate into one bread pudding. I admit sometimes I feel the need to go overboard a little bit and even push some limits, but the kitchen is a really safe place to do that, and a fun place too. Once you know the bread pudding rules, you can break them all day long. Who knows? You might just end up with Five Chocolate Bread Pudding with Chocolate Whipped Cream.