Brownies from Amy’s Bread
These brownies are crunchy, moist, fudgy, and most importantly, full of chocolate. I love the way the nuts and chips blend together in the batter to create an absolutely perfect brownie. It’s like biting into the best chocolate bar in the world! Because they are so rich, I like to make the batter and freeze of it only to defrost and bake whenever desired. This particular recipe is from the Amy’s Bread cookbook. It is a firm favorite in our house, and the definite go-to recipe for an elegant treat. You can serve this as a decadent dessert after a party, warm, with some good-quality vanilla ice-cream, drizzled with melted, bittersweet chocolate.
- 3 & 1/3 cups (20 ounces) semisweet chocolate chips
- 1 cup unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup + 1 tablespoon all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 & 3/4 cups chopped nuts, toasted (optional)
Preheat oven to 350°. Grease a 9″x 13″ baking pan. Line bottom of pan with parchment paper.
Melt butter, half of the chocolate chips, and usweetened chocolate in a double boiler (or microwave). Let mixture cool to warm.
Whisk sugar, eggs, and vanilla just until mixed. Over-mixing will cause crumbly brownies. Fold in warm chocolate mixture.
Whisk flour, baking powder, baking soda, and salt. Fold dry ingredients into chocolate mixture until just combined. Stir in remaining chocolate chips and nuts (if using), mixing just until combined.
Pour batter into prepared pan. Spread to an even thickness. Bake 32-36 minutes. The edges will be slightly firm and the center will be soft when they are fully baked. Do not overbake. Cool completely in pan on wire rack.