Ingredients: |
Ingredients: SHERYLE'S BROWNIE RECIPE
¾ c. (1½ sticks) Butter, softened
1 c. Ghirardelli Unsweetened Cocoa Powder
2 c. White Sugar, used in 1 c. increments
1 tsp. Vanilla
4 large Eggs, room temperature
1 c. All-Purpose White Flour
¼ tsp. Salt
¾ c. Ghirardelli Semi-Sweet Chocolate Chips
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Directions: |
Directions:Preheat oven to 350º. Butter a 9x13" metal pan, line the pan bottom with parchment paper and then butter the parchment paper.
Cream softened butter with cocoa powder. Mix in 1 c. sugar and vanilla. In a separate bowl, add eggs and remaining 1 c. sugar. Whisk by hand. Pour half of the sugar/egg mixture (about ¾ c.) into the chocolate mixture and stir. Using a mixer, beat the remaining sugar/egg mixture until thick, pale and doubled in volume (3 minutes). Fold into the chocolate mixture.
Whisk flour and salt together and stir into chocolate mixture. Fold in chocolate chips. Pour batter into the pan and spread it out.
Bake for 30 - 35 minutes. It's done when the sides shrink slightly from the edge of the pan and a toothpick inserted in the middle comes out clean. DO NOT over bake. Let cool 10 minutes.
Carefully lift the parchment paper out of the pan. Peel the paper edges away from the brownies and continue to cool. Brownies will be easier to cut if you place them in the freezer for 15 minutes. Dip a sharp knife in hot water, wipe it dry, and move it across the brownies in an up-and-down sawing motion. Cut brownie edges away first, then slice into 2-inch squares.
MOM's BROWNIE RECIPE
2/3 c. Shortening
2 c. Sugar
4 (1 oz.) Squares Unsweetened Chocolate
2 tsp. Vanilla
1 tsp. Salt
4 Eggs
1½ c. Flour
½ tsp. Baking Powder
Bake in 9x13" pan 30 - 35 minutes - 350 º
Frost with Fudge Never Fail Frosting page 147. |
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