Brownies are hard to resist when they're dark, dense and packed with chocolate chips. They also make great party food and are an excellent offering for a bake sale. Try the master recipe, then discover how toasted nuts, toffee bits and dried fruit such as cherries give brownies a whole new meaning.
Ingredients
- 5 oz (150 g) semisweet chocolate
- 1/3 cup (75 mL) butter
- 3/4 cup (175 mL) granulated sugar
- 2 tsp (10 mL) vanilla
- 2 eggs
- 1/2 cup (125 mL) all-purpose flour
- Pinch salt
- 1/2 cup (125 mL) semisweet chocolate chips
- 1 tsp (5 mL) (approx) icing sugar
Steps
- Place oven rack in center of oven; turn on heat to 350°F (180°C). With pastry brush and a little shortening, lightly grease cake pan; set aside.
- Place chocolate on cutting board; with sharp knife, chop coarsely. Drop chocolate and butter into saucepan; place over medium-low heat. Melt, stirring occasionally, until smooth.
- Remove chocolate mixture from heat and let cool for 5 minutes. Whisk in sugar and vanilla.
- Break 1 of the eggs into small bowl and add to chocolate mixture; whisk until blended in. Break second egg into small bowl; add to mixture and whisk well.
- Add half of the flour; with wooden spoon, stir until blended. Add remaining flour and salt; stir until no streaks of flour remain.
- Sprinkle with chocolate chips; stir until evenly distributed. With rubber spatula, scrape into pan and smooth top. Bake for 25 to 30 minutes.
- Stick cake tester into center of brownies. If it comes out clean with just a few small crumbs clinging to it, brownies are done. If not, bake a few minutes longer. Wearing oven mitts, remove pan from oven and let cool completely on rack.
- Hold sieve over brownies; spoon in icing sugar. Tapping edge of sieve lightly, move sieve over brownies until surface is dusted lightly, adding more sugar as needed.
- With sharp knife, cut brownies into squares. Cover with plastic wrap if storing for a day or two.
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Variations
Nutty Chocolate Brownies: Spread 3/4 cup (175 mL) chopped pecans or walnuts onto baking sheet. Toast in 350°F (180°C) oven for 6 minutes or until fragrant and slightly darker in colour. Let cool completely and add to brownies instead of chocolate chips.
Chocolate Fruit Brownies: Substitute dried cranberries, dried strawberries, dried cherries or chopped dried apricots for chocolate chips.
Chocolate Toffee Brownies: Add 1/2 cup (125 mL) toffee bits to batter along with chocolate chips.
