Tuesday, May 18, 2010

To Die For Chocolate Brownies

FUDGE HEAVEN! These brownies are the chocolate-iest brownies ever!! They are super rich and fudgey! I used ghirardelli baking chocolate for mine... OH SNAP! DELISH!

Recipe is adapted from a food network recipe.


* 3 tablespoons unsalted butter
* 2 tablespoons canola or other neutral tasting oil
* 4 ounces semisweet chocolate, coarsely chopped
* 3/4 cup packed dark brown sugar
* 1/4 cup white sugar
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon fine salt
* 2 large eggs, cold
* 1/4 cup cocoa powder
* 3/4 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1 cup chopped walnuts
* 1 cup semisweet chocolate chips or mini chocolate chips
* 1/4 cup sweetened condensed milk


Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8-inch baking pan. Spray the prepared pan.

Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

Stir the brown and white sugars, vanilla and salt into the chocolate mixture. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears. Stir in the walnuts and chocolate chips.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 35 minutes.

Cool the brownies in the pan on the counter. Drizzle the sweetened condensed milk over the brownies after completely cooled. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.