Sunday, December 4, 2016

Dear Chocolate; I love you....

I love chocolate! Chocolate is elegant and humble.  I think that is my favorite characteristics about chocolate; elegant and humble.  There are so many flavors that try to compete, and yet chocolate holds its own.  It does not need to advertise.  We would search and travel to the ends of the earth for chocolate. It comes in all different kinds and in all different recipes, and just when we think we have all the ways to prepare and enjoy chocolate, yet another way comes upon us and we always try it and we always like it.  Here is a marvelous and tender brownie from scratch you are going to love.

Four Chocolate Brownies:

1/2 c butter
1 c sugar
2 eggs
1 tsp vanilla extract
1/3 c unsweetened cocoa powder
1/2 c flour
1/4 tsp salt
1/4 tsp baking powder
1/4 c semi-sweet chocolate chips
1/4 c milk chocolate chips

Oven Temperature: 350 degrees
Pan size 8"x8"
Yields 25 bite size brownies

Put 1/2 c butter and 1 c sugar in medium saucepan on medium low temperature.

Stir occasionally, remove from heat when butter is melted, stir to blend well. Add unsweetened cocoa powder and stir well. Add vanilla extract and stir well.

Place saucepan over bowl of ice to bring batter temperature down before adding eggs.

Line 8x8 pan with parchment.

Add eggs and stir well.

Sift flour, salt, and baking powder in a small bowl.

Add dry ingredients to wet ingredients in saucepan.

Measure 1/4 c semi-sweet and milk chocolate chips.

Add chips into brownie batter. Stir well. Spread brownie batter in 8x8 pan using a spatula.

Place in 350 degree preheated oven for 22-25 minutes.  Outer edges will test done and center will remain soft.  Do not over bake.

Cool brownies thoroughly before lifting them out of pan using edges of parchment.  Do run a knife gently on edges where parchment paper does not cover the edges of the pan. Just in case!

Cool brownies in the fridge for one hour before cutting into 25 bite-sized pieces.

Chop white chocolate and place in top of double boiler or glass bowl on saucepan of low boiling water.

Dip edges of brownies in melted white chocolate and place on a plate to set.

After white chocolate sets, you can move them to a serving platter or air-tight container with lid to keep them fresh.  I promise you will not be disappointed.  Fresh and tender brownies with four times the chocolate power!

And Rooney says if she could have chocolate, she is sure she would enjoy brownies with four times the chocolate power.

Enjoy Four Chocolate Brownies this week!

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