This is my best brownie recipe. They are not, however, the best brownies I have ever had…that honor goes to, believe it or not, the hospital at which four of my children were born. They have the most amazing, frosted brownies there–it was one of the things I was most looking forward to when Chickadee was born!
These brownies are awesome, though. I’ve been baking them since before Ryan and I got married…I found the recipe in a cookbook at a home where I babysat regularly. I didn’t have chocolate chips when I made them last weekend, so I skipped that step, and frosted them with a can of peppermint frosting instead. Yum!
- 6 ounces unsweetened baking chocolate
- 1 cup salted butter, softened
- 4 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Preheat oven to 300 and grease an 8×8 baking pan.
Combine unsweetened chocolate and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted. Remove from the heat and stir until smooth. Cool slightly.
In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color–about 5 minutes. Add sugar and blend on low until thoroughly combined.
Add vanilla to melted chocolate and stir. Add chocolate mixture to the egg sugar mixture. Blend on low until smooth. Add the flour and mix thoroughly.
Pour batter into greased pan. Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.
Bake on center rack of oven for 45-55 minutes.
The batter should be set and a toothpick inserted into the center should come out clean. Do not overbake.
Cool to room temperature. Cover and refrigerate for at least one hour (If you can wait that long!).
Cut and serve chilled.