Brownies (big batch)

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.

lovely 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.

melt butter with chocolate

2 – In large bowl, whisk the eggs with the sugar and vanilla until it looks well blended and creamy-looking.

mix eggs with sugar & vanilla

3 – Add the melted chocolate and butter to the egg mixture, and mix with whisk until well-blended.

add chocolate to eggs

4 – Mix the flour with the salt and then add to the chocolate mixture. Whisk until well-incorporated.

add flour

5 – Mix the remainder of the chocolate chips (1 1/2 cups) into the mixture.

add chocolate chips

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.

transfer to a baking tray

Cool in its pan on a wire rack until cool.

Brownies with Cream, along with Tina's Chocolate Pie

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.

One response to “Brownies (big batch)

  1. Pingback: A Yummy Sausage and Pasta Dinner – Quick! (serves 6) | Crappy Kitchen - Good Dinners!

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