Happily ever after…Â Â the perfect ‘happy ending’, right?Â Well, I’d add these Double Chocolate Brownies to that list of happy endings.Â Finishing off any meal with these sweet things will put a smile on your face, guaranteed.Â I saw lots of smiles at Tuesday Lunch when we served them!Â Â p.s. Don’t forget to add a little fresh whipped cream or ice cream to top it off!
Double Chocolate Brownies
- Â½ pound semisweet chocolate
- Â¾ pound butter, unsalted
- 7 eggs
- 1-1/2 pounds granulated sugar
- Â¼ cup dark cocoa powder
- Â½ teaspoon salt
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 4 ounces white chocolate chips
Preheat oven to 350 degrees. Grease and flour a half-sheet pan and line with parchment.
In a double boiler, melt the chocolate and butter until combined. Remove from heat and set aside to cool to room temperature.
In a mixing bowl, add eggs, sugar, salt and vanilla. Mix to combine. (Do not whip. Whipping to a foam creates more leavening, resulting in a more crumbly and less fudgy brownie.) Add the egg mixture to the chocolate mixture. Sift the flour and fold in. Fold in nuts and white chocolate.
Transfer the batter to the prepared pan and place in the oven to bake for 40 minutes. Remove from oven and allow to cool.
Makes 20 brownies.