|I love to bake and I usually end up bringing the extra goodies to work because my family can’t eat all of my baked goods. Of all my favorite and well used ingredients, baking chocolate tops the list because it can make brownies. I’m a complete and total brownie junkie. My favorite recipe is Rosie’s Award Winning Brownies from Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg. If you can find this book, I highly recommend it. This is my version of these brownies:
Collect needed items:
Preheat the oven to 325 ° F. Lightly grease the baking pan and set aside.
Gently melt the baking chocolate in the microwave using short bursts of time, unless you just made your baking chocolate. Set aside and melt your butter. Stir the butter into the melted chocolate and allow to cool to room temperature.
Once the baking chocolate and butter mixture has cooled to room temperature, add the sugar and stir until the sugar has been completely incorporated. Add the beaten eggs and gently stir until the eggs have been mixed into the batter. Stir the vanilla extract and salt into the mixture.
Now, add the flour and gently fold the flour into the batter. We don’t want to mix the batter too much, otherwise we will have a very tough brownie because the gluten in the flour has been developed. If desired, you can fold the nuts into the batter, leaving the 4 tablespoons to sprinkle on the top before baking.
Evenly spread the batter in the pan. Bake for approximately 35 minutes. There should be a light crust on the top of the brownies and a toothpick, inserted in the center, should come out clean. Allow the brownies to cool before serving. If you are like me and impatient, feel free to eat the brownies after they have cooled sufficiently to slice, about 2 hours. If you can wait, these brownies really taste great if they have had 24 hours to “age”. This allows the flavors to mellow.
Sit down with a glass of milk or a cup of hot chocolate and enjoy!