I just made a quick batch of brownies for some last-minute dinner guests. I love this recipe! It's the recipe from the back of the Baker's chocolate box that I adjusted a little to make it a little more fudgy and flavorful.
Plus, I used this great pan that my cousin bought me. It makes all the brownies crispy on the outside.
You can use vanilla to flavor the brownies, but I like to use espresso to give the brownies a little bit of bitterness. Also, make sure to use salted butter for this recipe. When I use unsalted butter, I'll add a teaspoon and a half of salt to give the brownies some flavor.
4 oz Unsweetened Baking Chocolate ( I usually just use the Baker's brand)
2 oz of Bittersweet chocolate
3/4 cup (1-1/2 sticks) salted butter
2 cups sugar
1 cup of flour
1 tsp. vanilla or 1 tbsp espresso + 1 tbsp of hot water
Preheat oven to 350°F. Grease the brownie pan with butter.
Melt chocolate and butter together either in the microwave or in a double boiler. Make sure the chocolate is completely melted. Add sugar and stir. Blend in eggs and vanilla (or espresso combined with hot water.) Add flour; mix well. Chop up the bittersweet chocolate into small pieces. Add half of the bittersweet chocolate into the batter. Spread batter into the pan. Before placing the pan in the oven, sprinkle the remaining bittersweet chocolate on top the brownie batter in the pan.
BAKE 25 to 30 min. ( I like mine a little underdone)
Cool in pan on wire rack. Cut into squares. Store in tightly covered container at room temperature.
Use a 13 x 9 brownie pan for this recipe.