On July 1st, I am leaving the Twin Cities to spend two weeks with my family in Georgia.
On July 14th, I am leaving Georgia to spend two years with a bunch of strangers in China. (I'm one of 30 international teaching fellows who will join up with 30 Chinese teaching fellows to form the China Education Initiative's 2010-12 cohort. Eek!)
China doesn't really do the whole baking thing, and when I studied abroad in Beijing my junior year I remember my friend's Chinese roommate was unable to handle the sweetness of dark chocolate. In other words, in a little over a month I'm going to have to begin finding some way to compensate for my lack of baking delicious things on a regular basis. For the time being, I'm baking up a storm.
These particular brownies came about because I found a ghirardelli 100% cacao bar for $2.50 and couldn't resist, so I decided to make something extra special and went on a quest for "The Best Brownies." Of course, after half an hour's pouring over both cookbook and internet recipes, I didn't find anything that struck me as the ultimate chocolate treat. So instead of being reasonable and picking out one of what were probably several close seconds, I decided to have a baking adventure and make it up as I went along. It's quite simple and amazing. Also, I was so excited I forgot to take pictures, but it looks like a brownie when it's done. Trust me.
Chewy Chocolate Fudgy INCREDIBLE Brownies
- 4 oz unsweetened chocolate (1 ghirardelli baking bar)
- 4 tsp. cocoa powder
- 2 sticks butter (1 cup), softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 4 eggs, at room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. baking powder
- 3/4 cup flour
- 2 TBS cocoa powder
- 2/3-3/4 cup chocolate chips
- a pinch or so of salt
- Melt the chocolate and 4 tsp. cocoa powder together. I used the double boiler method. Let it cool for at least 8-10 minutes.
- Preheat the oven to 350°F
- Cream the butter and sugars together until well blended. You shouldn't see any "spots" of butter. Depending on how soft the butter is, this'll take anywhere from 1-5 minutes
- Stir in the eggs one at a time, then add the vanilla extract.
- Gently whisk or stir in the melted chocolate.
- Stir in the baking powder and flour, then add the 2 TBS cocoa powder. Everything should be smooth and a rich brown.
- Fold in the chocolate chips.
- Pour the batter into a well-greased 9"x13" pan. It should be thick. You will need a spatula to get out the last of it. Spread the batter evenly, and sprinkle a little bit of salt over the top.
- Bake for 25 minutes, checking after about 20. When a toothpick comes out with a few crumbs sticking to it, they're done.
- Let the brownies cool in the pan, placed atop a baking rack.
Oh, and you'll need some milk. Or water. Or ice cream. Or something!