Our friends’ Tom and Tina invited us to dinner, and the Young Baker volunteered to make the dessert. She took down her favorite book, “How to be a Domestic Goddess” by Nigella Lawson and settled on a big batch of gooey brownies.
She changed the recipe as she doesn’t like nuts in chocolate. She substituted with more chocolate chips of course. It was a bold move, and worked splendidly.
What can I say? The girl knows how to win over a crowd with her baking prowess.
You will need: 1 2/3 cups unsalted butter, 4 cups bittersweet chocolate chips, 6 large eggs, 1 tbs vanilla extract, 1 1/2 cups all-purpose flour, 1 2/3 cups sugar, 1 tsp salt.
Preheat oven 350*
1 – Melt 2 1/2 cups chocolate chips with butter in small pot on low heat. When it has melted, take off of heat.
2 – In large bowl, whisk the eggs with the sugar and vanilla until it looks well blended and creamy-looking.
3 – Add the melted chocolate and butter to the egg mixture, and mix with whisk until well-blended.
4 – Mix the flour with the salt and then add to the chocolate mixture. Whisk until well-incorporated.
5 – Mix the remainder of the chocolate chips (1 1/2 cups) into the mixture.
6 – Turn into a well-buttered 13 x 9 ” cake pan, or, into two 9″ round cake pans. Bake for 20 minutes if using 1 tin, and for 15 minutes if using two. The top should be lightly marbled with a gooey center.
Cool in its pan on a wire rack until cool.
Serve on its own, or with whipped cream. They will keep for at least a week in an airtight container or for months in the freezer. They are great right form the freezer.