Brownies have been around since the late 1800s although the exact moment of creation of these chocolatey treats is surrounded in a bit of mystery (read this for more info on its history).
Although there are cakey brownie recipes and fudgey brownie recipes, I prefer the dense, chewy, fudgey type. This recipe is adapted from Michael Smith recipe. I've added more chocolate and added mint chips for some fun.
- 350 grams of good quality dark chocolate
- 1 cup butter
- 1 cup flour
- 2/3 cup cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 2 cups brown sugar
- 1 tbsp vanilla extract (preferably pure)
- 1/2 cup chocolate chips (semi-sweet, dark, milk, or white)
- 1/2 cup mint flavoured chocolate chips
What to do:
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 13 inch pan. Note: I use extra cocoa instead of flour so there is no white flour color on the brownies when baked.
- Melt butter and chocolate over low heat. Stir until smooth and remove from heat to cool.
- Sift flour, cocoa, baking powder, and salt together in a large bowl.
- Once melted chocolate mixture has a cooled a bit, add sugar, eggs and vanilla. Stir well.
- Add the chocolate mixture to the flour bowl and mix until incorporated.
- Add both types of chocolate chips.
- Spread batter into the pan.
- Bake for 25 minutes.