Extra Fudgy Brownies

Here's a good brownie recipe if you enjoy fudgy, chewy brownies. You do have to melt some butter and  unsweetened chocolate, but I do that on the stovetop and then mix up the rest of the batter right in the chocolate pan. Instead of using chocolate chips, I used peanut butter chips, and I really liked the choc/pb combo.

Extra Fudgy Brownies  

adapted from Mel's Kitchen Cafe 

½ cup boiling water
2 ounces (57 g) unsweetened chocolate, finely chopped
⅓ cup (28 g) unsweetened or Dutch-process cocoa powder 
2 ⅓ cups (495 g) granulated sugar
½ cup sunflower, canola or vegetable oil
4 tablespoons (57 g) butter, melted
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
1 ¾ cups (249 g) all-purpose flour
½ teaspoon salt
1 cup (170 g) peanut butter OR chocolate chips (or a mix)

1.  Preheat oven to 350 degrees F. Spray a 9X13-inch metal pan with cooking spray. 

2.  In a medium, heavy-bottomed saucepan boil the water. Whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn’t melt fully, just wait a bit and it will soften and melt. Add the cocoa powder and whisk together. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.

3.  Add the flour and salt and mix until just combined and no white streaks remain. Stir in the chocolate or PB chips (don’t overmix, just fold them in until evenly distributed).

4.  Spread the batter evenly in the prepared pan. Bake for 20-27 minutes until crackly on top and set around the sides. Cool completely.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **