Scouts' Brownies
Rich chocolate brownies from Dying for Chocolate by Diane Mott Davidson
Ingredients
- 2 sticks unsalted butter
- 3½ ounces unsweetened chocolate (recommended brands Callebaut or Valrhona available at Williams Sonoma) [Molly used Bakers]
- 3 tbsp dark European-style unsweetened cocoa (recommended brand: Hershey's premium European-Style)
- 1½ cups all-purpose flour (high altitude; add 2 tablespoons)
- ½ tsp baking powder
- 1 tsp salt
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla extract [I recommend Mexican vanilla]
- 1 cup chocolate chips (recommended brand: Mrs. Field's)
Instructions
- Preheat the oven to 350 (high altitude 375)
- Melt butter with unsweetened chocolate on top of a double boiler, stirring occasionally. Then set aside to cool.
- Sift together cocoa, flour, baking powder, and salt.
- Beat eggs until creamy, then gradually add sugar, beating constantly.
- Add vanilla and cooled chocolate-butter mixture.
- Stir in dry ingredients just until combined.
- Spread batter in buttered 9X13 inch pan.
- Sprinkle chocolate chips over the surface.
- Bake for 30-35 minutes, or until the center no longer jiggles when shaken.
- Cool, then cut into 32 pieces [32 pieces are tiny brownies, you cut them however large you want them!]