I'll take photos the next time - if they last long enough! These are so good that you can enjoy them plain and simple, fresh and warm from the oven - or top with a silky smooth Milk Chocolate Frosting.
½1/2 cup butter
8 ounces chopped semi-sweet chocolate (we use Ghiradelli Dark bars)
¾3/4 cup granulated sugar
¼1/4 cup light brown sugar (packed)
3 large eggs (room temperature)
1 teaspoon vanilla
½1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons cocoa powder (unsweetened)
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
MILK CHOCOLATE FROSTING:
1-3/4 cup confectioners’ sugar (powdered sugar)
¼1/4 cup cocoa powder (unsweetened)
½1/2 cup unsalted butter (room temperature)
2 tablespoons heavy cream or half & half
1 teaspoon vanilla extract
¼1/4 teaspoon salt
HOW WE MAKE THESE:
- In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in chopped chocolate, stirring constantly. Pour into a large mixing bowl and allow to cool slightly for 10 minutes.
- Preheat oven to 350 degrees and lower oven rack to lower third position. Line a 9x9 inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides.
- Whisk the granulated and brown sugars into the cooled butter/chocolate mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla.
- Gently fold in the flour, cocoa powder and salt. When blended, fold in the chocolate chips.
- Pour batter into prepared baking pan and bake for 30-35 minutes or until the brownies just begin to pull away from the edges of the pan. If you test with a toothpick, insert into the center and it will come out with only a few moist crumbs when done. Keep an eye on them after 30 minutes and do not over-bake.
- Allow brownies to cool completely in the pan.
- Prepare Frosting: Sift together the confectioners’ sugar and cocoa powder so that there are no lumps; set aside. With a handheld or stand mixer (fitted with a paddle attachment), beat the butter on medium speed until light and creamy – about 2 minutes. Gradually add the sifted sugar/cocoa powder, alternating with the heavy cream and vanilla. Beat on low speed after each addition. Once everything is in the bowl, beat on high speed until light and creamy, 3 to 4 minutes. Add a pinch of salt if frosting is too sweet. Frost brownies using an offset spatula.
- When ready to cut and serve, lift the brownies out of the pan using the overhang on the sides and cut into squares. For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.
- Store the brownies in an airtight container at room temperature.