Deliciously Dark Brownies

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Brownies are one of those baked goods that’s tricky because I like to be a “scratch” baker, yet I am often underwhelmed by the scratch brownies that I, as well as other people make. I hate to admit it, but there is something so much more delicious about those brownies that originated in a… Ghiradelli *gasp* box… HOWEVER, I will say that these here brownies are indeed finger-lickin’ good, and give the Ghiradelli box a run for its money.

Ingredientology:

These brownies utilize an abundance of dark chocolate (Hershey’s Special Dark cocoa, and bittersweet 60% cocoa chocolate chips), and a good amount of salt to balance all the richness. They have only 3/4 cup flour and only 1/2 teaspoon of baking powder, making them more moist and fudgy.

Makes 9 brownies.

The Ingredients:

3/4 cup all-purpose flour

1 cup cocoa (I used Hershey’s Special Dark)

1/2 teaspoon salt

1/2 teaspoon baking powder

1 stick butter, softened at room temperature

1&1/4 cup sugar

2 teaspoons vanilla extract

2 eggs

1 cup chocolate chips (I used 60% cocoa chips)

brownies4The Method:

  • Preheat oven to 350 degrees. Grease and flour an 8×8 inch baking pan
  • Sift together flour, cocoa, salt, and baking powder
  • In a standing mixer, cream together butter, sugar, and vanilla extract until combined
  • Add eggs to butter mixture one at a time
  • Slowly add flour mixture to butter mixture until combined
  • Stir in chocolate chips
  • Spread into prepared baking pan, batter will be very thick. You may need to get your hands slightly wet and pat down mixture into pan to make it even
  • Bake in oven for 30-40 minutes, until a toothpick inserted in the center comes out clean

browniescutupbrowniesaerielkkdippingTake a break from life and bake up a batch of these delicious brownies!

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