You know my fascination with brownies right? Remember when I came out with a statement a while ago with a post that boasted a brownie that would change your life? Those brownies are pretty yummy to say the least. But today I have another story to tell you about. Saturday morning I was lying on the couch watching the food network when Anna Olson came on and started making an outdoor picnic lunch. On the menu was a triple chocolate brownie.
My ears perked up and I watched closely for the steps and tricks to make these super moist. The key with brownies is that they can be dry if you are not careful. There is no fear about these brownies getting dried out. They are super moist and the one really astonishing fact about these brownies is the lack of flour.
Check below and let me know what you think.
- 10 Oz. bittersweet or semisweet chocolate, chopped
- 2/3 Cup unsalted butter
- 3/4 Cup sugar
- 1 Tsp vanilla extract
- 3 large eggs
- 1/2 Cup all-purpose flour
- 1/2 Tsp salt
- 3 Oz white chocolate chips or chunks
- 3 Oz milk chocolate chunks
- Preheat oven to 325 F and grease and line an 8-inch pan with parchment paper.
- In a bowl resting over a pot of barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla.
- Stir in eggs, one at a time. Stir in flour and salt. Fold in white and milk chocolate chips.
- Bake for 35 to 40 minutes, until a tester inserted in the center of the brownies comes out clean.
- Cool before slicing.
Zesty Tip: Chill these and top them with a dollop of ice cream to make brownie ice cream sandwiches. These will make you really happy any time of the day… trust me I tried it.
Alright, I am off to the office. The middle of the week is upon us and the sun is going to shine. Have a super Wednesday and I will keep you posted on the landscaping projects on Friday.