Friday, March 19, 2010

Super Moist Dark Chocolate Brownies

Dark chocolate amazing. Well, actually pretty much all chocolate is amazing. However, the depth of flavor in dark chocolate makes it my very favorite.

I take advantage of any reason there might be to bake. One of my friends volunteered to babysit for us last week so I snatched the opprotunity to bake her something as a thank-you.




First, combine butter, sugar and milk in a saucepan. Cook over low-medium heat until the ingredients have all combined together.



Now pour in some dark chocolate cocoa powder and 1 tsp. vanilla extract. Stir and remove from heat.


In a large mixing bowl combine flour, baking powder and salt.



Stir in the chocolatey goodness we made on the stovetop into the dry ingredients along with 1/2 c. sour cream.  



Beat two eggs together. Add a spoonful of the chocolate mixture from the mixing bowl. This is called "tempering" and needs to be done b/c the chocolate is still warm and if we were to skip this step and dump the eggs right into the warm chocolate, they'll likely cook and there would be tiny bits of scrambled egg in your brownies.

Tiny bits of scrambled egg are nice in fried rice but not so much in brownies.


Now pour the beaten eggs into the large mixing bowl and stir until all the ingredients are well combined.



Now, you can bake these in either 2 square 8" baking pans or one 9x13" baking pan. Before you pour in the batter, be sure to lightly spray the pan(s). 

I did it in the disposible pans simply because I was taking it to the friend I mentioned up at the top.


Pop the pan(s) in your oven, preheated to 350. Bake for 20-30 minutes or until the center is set but still moist. If you used a 9x13" pan it might take a bit longer.

For ease of cutting the brownies, allow them to cool slightly. If you have enough patience, that is.


I loved how moist and chocolatey these turned out. Especially since I was winging it.

Now I have a favorite brownie recipe and the babysitter (and her family) enjoyed them too so it was a win-win. Now if y'all like them it'll be a win-win-win. :)

Super Moist Dark Chocolate Brownies (Printable Recipe)
Yields about 18-20 brownies.

1/2 c. butter
1 1/2 c. sugar
1/4 c. milk
1/3 c. dark chocolate cocoa powder (I use Hershey's)
1 tsp. vanilla
1/2 c. sour cream
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs

Prepare your baking pans. Use either 2 square 8" pans or one 9x13" pan; lightly grease the pan(s).

First, combine butter, sugar and milk in a saucepan. Cook over low-medium heat until the ingredients have all combined together. Now pour in some dark chocolate cocoa powder and 1 tsp. vanilla extract. Stir and remove from heat. In a large mixing bowl combine flour, baking powder and salt. Stir the chocolate mixture into the dry ingredients along with sour cream. Beat two eggs together. Add a spoonful of the chocolate mixture from the mixing bowl; beat. Now pour the beaten eggs into the large mixing bowl and stir until all the ingredients are well combined.

Pour the batter into prepared baking pans. Bake at 350 for 20-30 minutes or until the center is set but still moist.


What is your favorite type of chocolate? White? Milk? Dark? Super dark? Cadbury eggs?

1 comment:

  1. I'm a dark chocolate fan!

    And these were great. I like being "paid" in tokens and brownies!

    ReplyDelete

I love feedback from y'all and try my best to respond to as many questions as possible.