Thursday, September 25, 2014

Ultimate Fudge Brownie

Joining the ranks of Smith holiday desserts - a big platter of these wonderful brownies are really hard to beat! Recipe follows. It has been very hard to find a great scratch brownie recipe. It is one of those things that is actually better from a - UGH - mix. I have tested many and it is always disappointing – wasted ingredients and time. For me, this recipe is the exception I have been looking for. This brownie if fudgy, rich and delicious.

We made this over the weekend to go with our homemade pizza night. Served with brown sugar whipped cream and a garnish of dark chocolate and raspberry sauce. They were so good!!

Ultimate Fudge Brownie -
8 ounces Semi-sweet Chocolate Chips
1 cup (2 sticks) Butter
2 cups firmly packed Dark Brown Sugar
2 teaspoons Vanilla Extract
4 large Eggs
2 cups All Purpose Flour
½ teaspoon Baking Powder
1 teaspoon Salt
1 ½ teaspoons Cinnamon
1 teaspoon Espresso Granules
1 cup Dark Chocolate Chips

Preheat oven to 350 degrees. Prepare a 9 x 12 inch baking pan with nonstick cooking spray. Melt the semi-sweet chocolate and butter over medium low heat – stirring constantly until smooth. Remove from heat and allow the mixture to cool. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a small bowl – mix flour, baking powder, salt, cinnamon and espresso granules. Fold the flour mixture into the chocolate mixture, mixing until well blended. Stir in the dark chocolate chips and pour batter into the prepared pan. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from oven and allow to cool.