Oh contrare, these are not your everyday brownies but the real thing made with melted chocolate...and I use Ghirardelli semi-sweet chocolate chips just to see people swoon. I love the very few ingredients this requires, you would never know it cause of the richness and complexity of the flavors.
This recipe came from a very old Moosewood Cookbook by Mollie Katzen, the kind of cookbook that the pages remain together only because of the food stains sticking them.
Instead of a birthday cake I make these brownies, its become a requirement every year now from my family. Try it with the mashed banana, gives it a little extra something!
Enjoy!
Ingredients:
- butter for the pan
- about 5oz semi sweet chocolate
- 1/2 lb (2 sticks) butter or margarine, softened (not melted!)
- 1 3/4 cups packed light brown sugar
- 5 eggs
- 1 1/2 tsp vanilla extract
- 1 cup flour (use 3/4 cup for fudgier brownies)
- 1/4 tsp cinnamon
- 1/2 rip banana, very well mashed (optional)
1. Butter a 9x13 inch baking pan. Preheat oven to 350 degrees.
2. Gently melt the chocolate, let it cool for about 5 minutes.
3. Cream the butter and sugar in a medium-sized bowl until light and fluffy.
4. Add the eggs, one at a time, beating well after each. Stir in the vanilla.
5. Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in beat well for a minute or two. Beat in the cinnamon and banana .
6. Stir in flour, mix just enough to blend thoroughly.
7. Spread the batter in the prepared pan. Bake 25- 35 minutes or until a knife inserted into the center comes out clean. Cut into squares while still hot, then allow to cool for at least 10 minutes.
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