As we all know Valentine’s Day was yesterday so it only seemed appropriate to make something sinfully delicious. Of all the ingredients that inspire such recipes chocolate stuck in my mind. I’m normally not a huge chocolate person either, but give me a chewy, gooey mess of a brownie and I will love you forever.
Everyone claims to have the best brownie recipe. If you search brownies on Pinterest or Google many will pop up all saying the same thing. So take my recommendation with a grain of salt because I am positive there are many other fantastic recipes out there. However, this particular one from Tessa at Handle the Heat is a favorite of mine. I’m not into overly sweet brownies and this recipe calls for a perfect balance of unsweetened versus semi sweet chocolate. The end result is a thick, chewy brownie with a soft middle. Hello heaven.
1 cup semisweet chocolate chips
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup (94 grams) all-purpose flour
1/4 teaspoon fine sea salt
Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not over bake. Let cool to room temperature. Serve at room temperature or chilled.