Double Chocolate Brownies

Yield

25 brownies

Ingredients

1/2 cup butter or margarine
2 ounces unsweetened baking chocolate
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet real chocolate chips

Directions

Preheat oven to 350°F (177°C). Grease the bottom of an 8" square baking pan using Pan Release or cooking spray.

In a 2 quart saucepan, melt butter and chocolate over low heat, stirring occasionally, until smooth (4 to 7 minutes). Remove from heat. Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and salt. Mix just until all ingredients are moistened and brownie mixture is smooth; do not over-mix. Stir in chocolate chips. Spread brownie mixture into prepared baking pan.

Bake for 25 to 33 minutes or until brownies just begin to pull away from sides of pan or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Cool completely on wire rack before cutting.

Additional Information

To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate.

To substitute unsweetened cocoa for semi-sweet baking chocolate, use 1 tablespoon unsweetened cocoa plus 4 teaspoons sugar plus 2 teaspoons butter for each ounce of semi-sweet baking chocolate.

To melt chocolate on stove-top, place chocolate in 1 quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted and smooth (1 to 2 minutes). Remove from heat. Cool slightly.

Reduce baking temperature by 25°F if using dark or nonstick baking pan.

To prepare brownies in 13" x 9" baking pan, double all ingredients. Bake for 35 to 40 minutes or until brownies just begin to pull away from sides of pan.

Variations

Stir-ins: 1/2 cup of stir-ins (nuts, baking chips, toffee bits, etc.) may be stirred into brownie mixture before baking.

Flavored: Substitute 1 1/2 teaspoons extract or flavoring (mint, almond, orange, etc.) for the vanilla.

Candy-Topped: Before baking, sprinkle brownie mixture with 1/2 cup candy-coated chocolate pieces.

Raspberry-Marbled: 1/4 cup seedless red raspberry jam may be swirled into brownie mixture before baking. Dollop tablespoonfuls of jam onto brownie mixture. Swirl with knife.

Cappuccino Cream Cheese: Stir together 1/4 cup spreadable cream cheese and 2 teaspoons coffee flavoring syrup in small bowl. Spread half of brownie mixture into pan. Dollop with cream cheese mixture. Spoon remaining brownie mixture over cream cheese mixture. Swirl brownie mixture and cream cheese mixture with knife.

Chocolate Drizzled: Place 1/4 cup semi-sweet real chocolate chips and 1/2 teaspoon shortening in small microwave-safe bowl. Microwave on MEDIUM (50%) power 1 minute. Stir mixture. Continue microwaving, stirring occasionally, until chocolate is melted and smooth (1 to 2 minutes). Drizzle chocolate over cooled brownies.

White Drizzled:6. Place 1/4 cup white baking chips and 1/2 teaspoon shortening in another small microwave-safe bowl. Microwave on MEDIUM (50%) power 1 minute. Stir; continue microwaving, stirring occasionally, until chips are melted and smooth (1 to 2 minutes). Drizzle over chocolate drizzle or over cooled brownies.

Espresso Flavored: Dissolve 1 tablespoon instant espresso powder in 2 teaspoons hot water. Stir into brownie mixture before baking.

Topping: Sprinkle cooled brownies with powdered sugar or frost with Chocolate Fudge Brownie Icing.