Chocolate Chip Brownies

I’m very excited to write my first post on my blog that I named after my favorite chocolate treat! I baked and tested several brownie recipes and this is my favorite go-to brownies recipe. They’re very dense and moist in texture and the chocolate chips really melt in your mouth, especially when they are warm and freshly baked.

I baked these brownies on several occasions and they are ALWAYS a big hit. They don’t require a lot of time to prepare and it’s a very easy one-bowl recipe. So go ahead, try it! And make sure to follow the recipe exactly.

Ingredients: adapted from The Golden Book of Chocolate
85g (2/3 cup) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
150g (5 oz.) bittersweet dark chocolate
113g (1/2 cup) unsalted butter
150g (3/4 cup) firmly packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
100g (1 cup) chopped pecans or walnuts
180g (1 cup) bittersweet or semisweet chocolate chips

Directions:
1.Preheat the oven 180°C/ 350°F/ gas 4.
2. Butter and flour a 20 cm/ 8″ square baking pan. Line with baking sheet.
3. Mix the flour, baking powder, and salt in a medium bowl.
4. Melt the chocolate and butter in a double boiler (bain-marie) over barely simmering water. Remove from heat and let cool for 15 minutes.
5. In a separate bowl beat the eggs, sugar, and vanilla with an electric mixer (or with a fork) until creamy.
6. Stir the cooled chocolate mixture into the egg mixture.
7. Fold in the dry ingredients, followed by the pecans and chocolate chips.
8. Spoon the batter into the prepared pan.
9. Bake for 20-25 minutes, until the top is dry and a toothpick inserted in the center comes out with a few crumbs.
10. Cool the brownies in the pan on a wire rack or stove for 40 minutes before turning them over on another wire rack. (don’t miss this step because the cake will crumble if it’s still hot!)