Jessie’s Double-Chocolate Gooey Brownies, from Jessie’s recipe file
Ingredients
1 stick butter (4 ounces)
2 squares unsweetened chocolate, chopped coarsely
1 cups sugar
2 eggs, beaten
1 pinch sea salt
½ cup unbleached AP flour {All-purpose, for you readers who may not be current with grain terminology)
1 tsp vanilla
½ cup chocolate chips
Powdered sugar (or, icing, or confectioner’s sugar, for you bakers who prefer other sweet synonyms)
2 squares unsweetened chocolate, chopped coarsely
1 cups sugar
2 eggs, beaten
1 pinch sea salt
½ cup unbleached AP flour {All-purpose, for you readers who may not be current with grain terminology)
1 tsp vanilla
½ cup chocolate chips
Powdered sugar (or, icing, or confectioner’s sugar, for you bakers who prefer other sweet synonyms)
Directions
Preheat oven to 350 degrees. Grease an 8” x 8” inch pan, preferably non-stick.
1. Melt butter and chocolate, either in double-boiler, or in the microwave (pretty much all I use mine for, other than heating milk for coffee…) at 75% power, stirring at one minute intervals, until the chocolate is almost entirely melted, but not quite. Let cool for a few minutes until just warm or tepid.
2. Add sugar to chocolate-butter, mixing thoroughly.
3. Incorporate eggs until well-blended, then stir in vanilla, followed by pinch of salt.
4. Fold in flour gently, just until almost mixed, at which time the chocolate chips
5. Place brownie pan on lower-middle baking shelf.
6. Bake for 25 minutes, or until the top is pale, mocha colour, and a few wet crumbs stick to tester; the brownies will be very wet.
2. Add sugar to chocolate-butter, mixing thoroughly.
3. Incorporate eggs until well-blended, then stir in vanilla, followed by pinch of salt.
4. Fold in flour gently, just until almost mixed, at which time the chocolate chips
5. Place brownie pan on lower-middle baking shelf.
6. Bake for 25 minutes, or until the top is pale, mocha colour, and a few wet crumbs stick to tester; the brownies will be very wet.
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