Look! A post that isn't breakfast food! I'm a big fan of brownies and I have to admit that I am a big fan of brownie mixes. They are easy and they always turn out great. I'm not sure I've ever taken the time to make brownies from scratch. I was really craving brownies the other day and since brownies are my biggest weakness I absolutely had to make some. I didn't have an mixes so I decided to make some from scratch. I searched through some cookbooks and found this recipe from Taste of Home. These brownies are on the darker side of chocolate. I like dark chocolate so I'd definitely make them again. These brownies are on the darker side of chocolate. The recipe calls for semi sweet chocolate chips, but I actually used these fancy milk chocolate and peanut butter swirled chips we found once. I've been saving them in my fridge for a great recipe to use them in and they just weren't getting used. This recipe was as good as any to use these chips up. The milk chocolate helped sweetened the brownies up.
- 3/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted, divided
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips I actually used these fancy milk chocolate and peanut butter
In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla salt. Stir in the chocolate chips.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until brownies begin to pull away from sides of pan. Cool. Yield: 3 dozen.
1 serving (1 each) equals 159 calories, 8 g fat (4 g saturated fat), 21 mg cholesterol, 73 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.