One of the science teachers at work has us doing a new thing this year, the upshot of which is that we end up eating a lot of cakes & snacks. A lot. Really. I expect the faculty to collectively gain a couple of tons. In the midst of all this snacking, the biggest hit by far has been this very yummy batch of brownies brought in by our chaplain. When we asked about the recipe, we were told that it was found one Christmas when chaplain and spouse made some fifty or sixty different recipes of brownies to give as gifts, and that this was the version they liked best. So this recipe was the best of fifty or sixty brownie recipes, and has now proven to be my co-workers’ favorite snack of the year. It arrived in my inbox today.TRIPLE CHOCOLATE BROWNIES- Preheat oven to 350 degrees.
- Butter and flour an eight inch square metal pan.
- In heavy saucepan, melt
- 3 ounces semi-sweet chocolate,
- 1 ounce unsweetened chocolate, and
- 6 tablespoons of butter over VERY low heat.
- Cool.
- Add 3/4 cup sugar and 1 teaspoon vanilla.
- Add 2 large eggs, one at a time.
- Stir in
- 1/2 teaspoon salt,
- 1/2 cup flour and then
- 1/2 cup semi-sweet chocolate chips.
- Bake 25-30 minutes. A toothpick stuck in the middle will show wet crumbs. (N.b.: After first attempts were too dry, I made a couple of adjustments. I made a double recipe, but used only 2/3 the flour. It was just about perfect after 20 minutes in the convection toaster oven.)
- Cool completely in the pan.
- Cut into squares.
These freeze beautifully and the recipe may be doubled, tripled or even quadrupled. If you like, you may add any kind of chopped nuts.
