It's not a picnic without brownies
As we head into the weekend, many of you will be outdoors celebrating our nation's freedom. Or at least the warm weather and freedom for rain. *fingers crossed* And in the spirit of picnics and cookouts, I encourage everyone to load up on brownies this weekend and wash them down with lots of ice cold lemonade.
Here's a recipe from a batch I made this week.
Scout's Brownies (with some modifications)
From Diane Mott Davidson's book "Dying for Chocolate"
1 cup unsalted butter
3 1/2 ounces unsweetened chocolate
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour (high altitude, add 2 tbsp)
1/2 teaspoon baking powder
1 teaspoon salt
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup good quality chocolate chips
1. Preheat oven to 350 degrees (high altitude 375).
2. Melt butter with unsweetened chocolate in a double boiler.
3. Set aside to cool.
4. Sift together cocoa, flour, baking powder and salt.
5. Beat eggs until creamy, and slowly add the sugar, beating constantly.
6. Add vanilla and cooled chocolate/butter mixture.
7. Stir in dry ingredients until just combined.
8. Spread batter in buttered 9x13 pan.
9. Sprinkle chocolate chips over surface. (I usually use a whole bag at this point.)
10. Bake for 30-35 minutes or until center is set.
Let cool before cutting.
You can also substitute peanut butter chips, white chocolate chips, M&Ms, crushed candy bars and anything else you can think of instead of chocolate chips at the end. I love dark chocolate chips for a bit of extra bite.
Check out Diane Mott Davidson's culinary mysteries if you haven't already!
Comments (1)
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Hey your brownies look terrific. I might have to give that a try this weekend. I own a personal chef service in Charleston and I am always getting requests for great brownies. If you would like to trade more recipes contact me at www.lacuisinesc.com
Thanks !
Posted on October 31, 2006 1:43 PM