I haven't updated in a while, but that doesn't mean I haven't been baking at my usually rate. The other day at school, one of the residents asked Jared how often I bake something. He told them that I probably make 7 things a week, that I may not bake every day, but some days I bake multiple things. I'd say that's about right. I try to make some old favorites, and try out new recipes too. But I'm usually happier with the old favorites...they're favorites for a reason.
So one of the new things I tried out was a recipe from the food network called Smores Brownies. They were touted as one of the most popular recipes on the website, so I was excited to make them. They turned out looking just as delicious as the picture, but they didn't really taste like anything special to me. So that was a little disappointing. So I'm going to share my favorite brownie recipe that I've been in love with for the last few years. I use bittersweet chocolate, but for some that can be way too intense (I think I've been desensitized over time) so you can substitute in semi sweet chocolate instead. I used to think that scratch brownies weren't as good as a box, but these definately changed my mind!
4 oz bittersweet chocolate, broken up
1/2 C butter
1 C brown sugar
1 tsp vanilla
3/4 C plus 2 T flour
1/4 tsp baking powder
1/2 tsp salt
1/2 C semi sweet chocolate chips
Prepare an 8 in square baking pan and preheat oven to 350 degrees.
Melt the chocolate and butter, stirring until smooth. Set aside to cool to room temperature.
Stir the brown sugar and vanilla into the chocolate. Add the eggs and mix well.
In a bow, mix together flour, baking powder, and salt. Stir it into the chocolate mixture until well blended. Stir in chocolate chips and pour batter into pan.
Bake 25-30 minutes until done.
I know it's hard to resist, but I think these taste best once completely cooled. Yum!