Happy 2nd Blogiversary and my 360th post! Thank you all for your continuing support of my blog! It means so much to me that you come by and visit me, ask me questions and comment on my posts. I hope to continue this journey for a long time…I really enjoy sharing my recipes and stories with you.
To celebrate I will be having a giveaway! I have not decided yet what it is…when I find the perfect thing I will let you know….it will be very soon though I can promise you that:)
In the meantime let’s celebrate with some brownies! These brownies are made with both chocolate chips and cocoa. I came up with this recipe after many tries. I don’t like dry brownies, and I find only using cocoa does that.
If you want thick brownies, you can use a 9×9 inch or 8×8 inch pan but if you like them thinner like me use a 9×13 inch pan. This recipe also works for a base for ice cream cake using a 10 inch springform pan.
What you will need:
- 2 cups semi sweet chocolate chips
- 1/ 2 cup unsalted butter, melted
- 2 eggs
- 3/4 cup all-purpose flour
- 1/4 cup cocoa
- 2 tbsp water
- 2 cups sugar
- 1 teaspoon vanilla or 1 pkt vanilla sugar
- 1/4 teaspoon baking soda
- 1/4 tsp salt
- chopped nuts or chocolate candy like m&m’s or broken up egg chocolates (optional)
- 2 cups semi sweet chocolate chips
- 1/ 2 cup unsalted butter, melted
- 2 eggs
- 3/4 cup all-purpose flour
- 1/4 cup cocoa
- 2 tbsp water
- 1 cup sugar
- 1 cup light or golden brown sugar
- 1 teaspoon vanilla or 1 pkt vanilla sugar
- 1/4 teaspoon baking soda
- 1/4 tsp salt
In a measuring cup, combine the flour, cocoa, baking soda and salt using a whisk. Set aside.
In a double boiler or bowl over a pot of water over a stove top, melt the butter and chocolate chips, stirring occasionally until nicely melted. Meanwhile in a mixing bowl, whisk together the eggs, water, vanilla, brown and white sugar until light and fluffy. Gently pour in the melted chocolate/butter mixture and blend in with the egg/ sugar mixture, beat until nicely combined. Fold in the flour and blend with the mixer just until batter no longer shows any flour, do not over beat.
For this recipe you need a 13 x 9 inch pan as it does rise a lot in the oven and will overflow if you use a smaller pan, it will slightly deflate as it cools down but thicker than the brownies photographed above.
I use parchment paper for my baking pan, I recommend using that.
Bake for 25 minutes, cool in pan for 10 minutes before cutting into. Using a plastic knife makes nicely cut pieces.
Enjoy!
Happy Blogiversary! Many more to come! <3