Jane’s Sweets & Baking Journal -- janessweets.blogspot.com--May 2012

Perfectly Velvety Dark Chocolate Brownies with Milk Chocolate Chips

(This is an original recipe, developed by Jane, and not adapted from any published source.)

Line an 8"x8" or a 9"x9" baking pan with parchment paper. Preheat your oven to 350 degrees.

2 cups unbleached all-purpose flour

1 scant teaspoon coarse kosher salt

1/2 teaspoon baking powder

1/2 cup of melted, unsalted butter

3 oz. good quality dark chocolate, melted

2/3 cup natural cocoa powder

3/4 cup granulated sugar

2 large eggs, room temperature, lightly beaten to break them up

1 and 1/4 teaspoon vanilla extract

3/4 cup (liquid measure) half & half, room temperature

2/3 cup good quality milk chocolate chips (optional; if you prefer less sweet brownies, leave them out, but keep in mind that the brownie batter is not very sweet to begin with)

In a large bowl, whisk together the flour, salt, and baking powder. Set aside.

In a medium bowl, stir together the melted butter and melted chocolate.

In another bowl, whisk together the sugar and the cocoa powder; add this into the bowl of melted butter and chocolate, stirring until completely combined. Then, add in the eggs and vanilla extract, stirring these in completely. Now add in all of the half & half, stirring until it's all well mixed in. Scrape the bowl with a rubber spatula as needed.


Add all of the wet chocolate mixture into the large bowl of flour and stir just until it's all mixed together and no longer. Pour the chocolate chips into the batter and gently mix them in using the rubber spatula, just enough to distribute them throughout.

Pour all of the batter into your parchment-lined pan, spreading it out evenly. Bake on the middle rack of your oven for about 20 minutes, until the brownies feel somewhat firm on top, and a toothpick inserted in the center emerges looking mostly clean. Let them cool in the pan, on a rack, for about 5 minutes before removing them to finish cooling on a rack.