I am constantly developing, testing and researching recipes. Some of my finished recipes appear on my blog, while some of them appear in my “CHEW THIS!” column for “The Courier-Times”. Other recipes appear on my Facebook page, Instagram page, Snapchat or in my cookbook. I developed this recipe but could not wait for it to appear anywhere – so I am sharing it here and now! If you love more of a fudge brownie opposed to a cake like brownie and if you like your brownies dense and chilled, this recipe is for you!
Chilled Bittersweet Brownies
2 sticks unsalted butter
10 oz bittersweet chocolate chips
4 large eggs
1 cup dark brown sugar
1 cup white granulated sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
1 cup white all-purpose flour
Start by preheating your oven to 350 degrees F. Spray a 13×9-inch baking pan with non-stick cooking spray. Line with parchment paper and spray again.
In a large microwave safe bowl combine the unsalted butter and bittersweet chocolate chips. Microwave on high for 2 minutes. Remove and stir until smooth and glossy. Sit aside to cool.
In another bowl combine the large beaten eggs with the dark brown sugar, white granulated sugar, salt and pure vanilla extract. Once combined, add in the melted butter and chocolate mixture and beat together well.
Finally, fold in the white all-purpose flour until just combined. Pour into the prepared baking pan and smooth and even out the top.
Place in preheated oven for 37 minutes exactly. Remove and allow to cool, in the pan, at room temperature.
Once cooled, wrap tightly and place into the refrigerator for at least 12 hours. When ready to cut, serve and eat, remove brownies from pan using the parchment paper and cut into small pieces.
Leftovers should be kept chilled in an airtight container. Will last 4 days.
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