I woke up craving chocolate, so I started these brownies. They are mixed in a large double boiler, so there isn’t a lot of cleanup. Oh, and they get better as they sit (they are very gooey when first taken out of the oven but firm up with time) as the chocolate gets even more intense the next day.
Darkly Chocolate Brownies
1 cup (2 sticks) butter
5 ounces unsweetened chocolate
1/4 cup cocoa powder
2 cups sugar
1 tablespoon vanilla
3 large eggs
1-1/4 cup flour
3/4 cups bittersweet chocolate chips
1/4 cup roasted cacoa nibs
Preheat oven to 350 degrees.
In a large double boiler or in a large bowl over a saucepan with some water in it, melt the butter with the unsweetened chocolate over low heat, stirring occasionally. When smooth and melted, sprinkle on cocoa powder and whisk to combine. Remove the pan from heat and allow to cool slightly.
Using a hand mixer, mix in sugar and vanilla. Add eggs, one at a time. Reducing mixer speed to low, mix in the flour. Add the chocolate chips and cacoa nibs and stir just until combined.
Pour the very thick batter into a buttered 8 x 8 or 9 x 13 baking pan (a square pan will result in thicker brownies). Smooth the top and place in the oven.
Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. Don’t leave them in there until the toothpick comes out clean, though, as that would be too long.
Allow to cool completely before cutting into small squares. The brownies are very rich!
