Scout's Brownies
Submitted by Leslie
Triple-chocolate brownies loaded with melted butter, unsweetened chocolate, dark cocoa, and a blanket of chocolate chips. Fudgy, rich, and ready in one hour flat.
YIELD
32 browniesPREP
30 minCOOK
30 minREADY
60 minThese brownies hit you with chocolate three ways: melted unsweetened chocolate, dark cocoa powder, and a generous scattering of chocolate chips across the top.
The double-boiler method for melting butter and chocolate together gives you a silky-smooth base that keeps the crumb dense and fudgy rather than cakey.
One bowl of dry ingredients, one bowl of wet, a quick fold, and you’re sliding a 9×13 pan into the oven.
Thirty minutes later, you’ve got 32 squares of the kind of brownie that disappears before it cools.
Kitchen Tips
- Pull them from the oven when the center still has the slightest jiggle. Carryover heat finishes the job and keeps them fudgy.
- Let the melted chocolate-butter mixture cool before adding to the eggs, or you’ll end up with scrambled egg brownies (not the goal).
- Line the pan with parchment for clean, bakery-style cuts.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Melt butter with unsweetened chocolate in the top of a double boiler, stirring occasionally.
Set aside to cool.
Sift together the cocoa, flour, baking powder and salt.
Beat eggs until creamy, then gradually add sugar, beating constantly.
Add vanilla and cooled chocolate-butter mixture.
Stir in dry ingredients just until combined.
Spread batter in buttered 9” x 13” pan.
Sprinkle chips over surface.
Bake for 30 to 35 minutes, or until center no longer jiggles when shaken.
Cool, then cut into 32 pieces.
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