Really, I don’t think I can say these are strictly better than brownies, because, well, they taste like brownies, but they do come out wonderfully rich and chewy. Even though I could only manage a couple cookies at a time because they were so chocolate-y, they disappeared nearly instantly because everyone wanted one with every meal, tea-time, and cookie break (What’s a cookie break? Oh, you feel like a cookie? Let me get us some milk.).
These were suggested by Robert, one of the two bakers (sugar obscura and amicus cupcake) who inspired me to start blogging about the things I like to make in the first place. They are certainly every bit as delicious as advertised! And, having never made brownies from scratch all by myself, though I have plenty of experience tempering chocolate for other nefarious purposes, I was surprised at the wonderfully beautifully flaky crust that magically formed as they were baked. Baking is magic. This is just one more proof of that.
Recipe from here, though she thinks it’s from here, and .. so perhaps we should say, many thanks to these scribes and creative-adjusting bakers, but credited as “lately by brown-eyed-baker, adapted by many, from an original by anon”?
2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped (I used Ghirardelli bittersweet chips)
4 tablespoons unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips (I used some semisweet Ghiradelli, and some of the bittersweet chips from above. I was lucky enough to come by a two for one sale, because their chocolate is oh so much chocolate-ier than even old name brands like nestle toll house for chips and Bakers for squares)
0. Preheat oven to 350F, line pans with parchment paper (or butter I suppose).
1. Melt chocolate and butter in a double boiler (or in a metal bowl over a lightly boiling/simmering saucepan), stirring frequently. Do not burn. When everything is melted and mixed it should get a beautiful and smooth chocolate shininess but it will still be very thick.
2. Beat eggs, vanilla, and sugar in a large bowl. I use an electric mixer. Feel free to use a whisk or whatnot. Mix well (or sift) flour and baking soda in a small bowl (smash the clumps out of the soda first, perhaps in a tiny bowl with the Tablespoon; you really don’t want to find that bitter surprise in your baking!).
3. Possibly stir and heat the chocolate a bit if it’s solidified while you were measuring and mixing. Drizzle it very slowly and carefully into the egg/sugar mix so as not to cook the eggs. Start very slowly and you can speed up as you go.
4. Fold in the flour (I do it in halves or thirds so it doesn’t make as much of a mess. If your bowl is bigger you might get away with doing it in one go). Then fold in the chocolate chips.
5. Drop by smallish tablespoons onto cookie sheets and bake 10-12 minutes or till a bit firm. Don’t over bake, just like brownies. Let cool before you move them or they fall apart. But you’ll find out for yourself, because unless you have nerves of steel you’ll probably want to try some with milk before the first batch is done cooling. (: