Wednesday, February 27, 2013

Ooey Gooey Chocolate Chip Brownies


Fudgy Wudgy!


I love these brownies, they are cakey, fudgy, wudgy, yes, I am making up words. You will too once you try these brownies.


Rule number one of baking, you must, I mean must use the best ingredients available. Real butter, great eggs, the best chocolate and please, people please use real vanilla.


Ms. Martha showed me, well not me personally, but she showed the world that using cocoa powder instead of flour when baking chocolate cakes works. And "it's a good thing" Martha, it did work, I never doubted that it would not turn out perfect. 


The brownies have cooled, it's time to eat them all up!

Ooey Gooey Chocolate Chip Brownies
adapted from Ghirardelli

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 large, 8 small, 16 bites (lol)

Ingredients:


Ingredients: 
1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt
- See more at: http://www.ghirardelli.com/recipes-tips/recipes/classic-chocolate-brownies#sthash.y6XnP5ZV.dpuf
4 oz. Semi sweet chocolate baking bar
1 c. semi sweet chocolate chips
3/4 + 2 tbsp. flour, sifted
1 c. brown sugar
1 stick of butter, unsalted cut into pieces
1 1/2 tsp vanilla
3 eggs
1/4 tsp. baking powder
1/2 tsp. salt
1 c. sliced almonds
1 tbsp. chocolate cocoa powder
butter for the pan

Directions:

Preheat oven to 350 degrees

In a small sauce pan, add baking bar and butter, melt on low and allow to cool until room temperature. Add sugar, vanilla and eggs, mix well.

Fold in sifted flour, salt and baking powder. Fold in chocolate chips. Butter an 8 X 8 oven proof dish and then dust with cocoa powder. Pour mixture into pan and spread well.

Top with almonds and bake at 350 degrees for 30 minutes.

Allow to cool for 10 minutes then enjoy.

 



Classic Chocolate Brownies

Yield: 
16 brownies
Ingredients: 
1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt
- See more at: http://www.ghirardelli.com/recipes-tips/recipes/classic-chocolate-brownies#sthash.y6XnP5ZV.dpuf
Classic Chocolate Brownies

Yield: 
16 brownies
Ingredients: 
1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt
- See more at: http://www.ghirardelli.com/recipes-tips/recipes/classic-chocolate-brownies#sthash.y6XnP5ZV.dpuf

5 comments:

  1. I always seem to need to make up words when food blogging haha :) These look incredible, such a perfect texture, and worthy of the description "fudgy wudgy."

    ReplyDelete
  2. Looks like a great combination! I would so love to try some.

    ReplyDelete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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