Although the origins of this American classic are unknown, young and old have loved the fudgy treats for more than a century, since the first brownie recipe was published in the 1897 series, Roebuck and Co. catalog. Here, chocolate chips add extra richness. Make sure that the batter is not warm when the chips are mixed in. From “The Bon Appetit Cookbook” by Barbara Fairchild
3/4 cup butter
4 oz unsweetened chocolate, chopped
1-3/4 cups sugar
1-1/2 tsp vanilla
3/4 cup flour
1 cup semisweet chocolate chips (6 oz)
icing sugar, for dusting
1. 350F; butter a 13 x 9″ metal baking pan.
2. Melt 3/4 c. butter and unsweetened chocolate; remove from heat.
3. Whisk eggs and 1-3/4 c. sugar until pale and thick; gradually whisk in warm chocolate mix. Whisk in vanilla, then flour. If needed, cool batter to room temp before mixing in chocolate chips.
4. Pour into pan and bake for 25 mins. Cool completely in pan on rack. Sift icing sugar over top.
*Makes 24 brownies
*Can be prepared 1 day ahead; cover tightly and store at room temp.
|Cooking Method Baked|