It has been very hard to find a great scratch brownie recipe. It is one of those things that is actually better from a - UGH - mix. I have tested many and it is always disappointing – wasted ingredients and time. For me, this recipe is the exception I have been looking for. This brownie if fudgy, rich and delicious. I made this over the weekend to go with our homemade pizza night. Served with brown sugar whipped cream and a garnish of dark chocolate and raspberry sauce. They were so good!!
8 ounces Semi-sweet Chocolate Chips
1 cup (2 sticks) Butter
2 cups firmly packed Dark Brown Sugar
2 teaspoons Vanilla Extract
4 large Eggs
2 cups All Purpose Flour
½ teaspoon Baking Powder
1 teaspoon Salt
1 ½ teaspoons Cinnamon
1 teaspoon Espresso Granules
1 cup Dark Chocolate Chips
Preheat oven to 350 degrees. Prepare a 9 x 12 inch baking pan with nonstick cooking spray. Melt the semi-sweet chocolate and butter over medium low heat – stirring constantly until smooth. Remove from heat and allow the mixture to cool. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a small bowl – mix flour, baking powder, salt, cinnamon and espresso granules. Fold the flour mixture into the chocolate mixture, mixing until well blended. Stir in the dark chocolate chips and pour batter into the prepared pan. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from oven and allow to cool. Add garnish if desired.
I have tried many recipes and these are the best chocolate chip cookies ever. You can use our delicious caramels for the recipe or replace with another soft and chewy caramel. The caramel heart is a nice touch for a special occasion but you can also simply make the cookie without. Please let us know what you think!