I went to the farmers market and bought a flat of the sweetest organic strawberries. I wanted to use them for Chocolate Dipped Strawberries that my children love! However, for some reason, the chocolate seized when I was melting it! The shiny melted chocolate suddenly turned into a thick and grainy goo! I was so disappointed at first. I saved the seized chocolate by stirring in more melted butter, but now I can't use it for dipping the strawberries. Then, it came to mind that my son also loved brownies! The thick chewy fudgy center with the crinkly crust on top is so satisfying with a glass of cold milk.
Nicholas took a bite of the brownies and quickly dubbed it the BBE (Best Brownies Ever) and named me BMF (Best Mom Forever)!
INGREDIENTS
makes 9 large brownies
- 1 12oz bag semisweet chocolate chips
- 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
- 1 cup granulated sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- Preheat oven to 350F. Spray an 8x8 baking dish with cooking spray and line with parchment paper
- In a large bowl (microwave safe), combine the chocolate chips and butter. Heat in the microwave for 1 minute then stir. Continue heating in 15-second increments, stirring in between, until the mixture is melted and smooth. Be careful not to overheat. Let cool slightly.
- In the bowl of the stand mixer with the leaf blade, beat the eggs, egg yolk, and sugar on medium high speed until thicken and light, about 3 minutes. Add the vanilla extract.
- Remove bowl from stand mixer. Stir in the cooled chocolate mixture with rubber spatula.
- Gently fold in the flour and salt until combined.
- Pour the batter into the prepared baking dish. Bake for 35 minutes. Be careful not to overtake.
- Let cool to room temperature and serve.
