Melt the butter and chopped chocolate in a medium saucepan on
medium heat, stirring constantly, about 5 minutes. Or melt in a
medium microwave safe bowl in 20 second increments, stirring
after each, in the microwave. Remove from the heat, pour into a
large mixing bowl, and allow to slightly cool for 10 minutes.
Adjust the oven rack to the lower third position and preheat oven to
350F degrees. Line the bottom and sides of a 9x9 inch square
baking pan with aluminum foil, leaving an overhang on all sides. Set
aside.
Whisk the granulated and brown sugars into the cooled
chocolate/butter mixture. Add the eggs, one at a time, whisking
until smooth after each addition. Whisk in the vanilla. Gently fold in
the flour, cocoa powder, and salt. Once combined, fold in the
chocolate chips.
Pour batter into the prepared baking pan and bake for 35-36
minutes or until the brownies begin to pull away from the edges of
the pan. A toothpick inserted in the center should come out with
only a few moist crumbs when the brownies are done. All ovens are
different, so keep an eye on them after 30 minutes and use the
toothpick test to see when yours are finished.
Allow the brownies to cool completely in the pan set on a wire rack.
Once cooled, lift the foil out of the pan using the overhang on the
sides and cut into squares. For neat squares, I use a very sharp knife
and wipe it clean with a paper towel after each cut.
For the optional frosting- sift together the confectioners' sugar and
cocoa powder to assure there are no lumps. Set aside. With a
handheld or stand mixer fitted with a paddle attachment, beat the
butter on medium speed until creamy - about 2 minutes. Gradually
add the sifted sugar/cocoa powder alternately with the heavy cream
and vanilla. Beat on low speed after each addition. Once all added,
beat on high speed until creamy and combined for at least 2
minutes. Add a pinch of salt if frosting is too sweet. Frost the
brownies before or after cutting into squares, whichever you prefer.
The brownies will stay fresh in an airtight container at room
temperature for 1 week. Unfrosted brownies freeze well, up to 2
months.
Originally Submitted
1/31/2015
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