After my coworker Donn brought in dense, fudgy hazelnut brownies this past Friday, it inspired me to try a new brownie recipe I’ve had in my ‘drafts’ for a while now. This recipe won rave reviews from my coworkers. Cody told me I need to quit my job and go pro with baking. Monique said the chocolate topping was over-the-top in a good way. This recipe comes courtesy of Grandma Mo, who ripped it from a Penzey’s Spices catalog. I modified it slightly.
- 2 sticks (1 c.) butter, melted
- 2 c. sugar
- 1 c. flour
- 2 eggs
- 1 egg yolk
- 1/4 c. whole milk
- 1/4 c. buttermilk
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 c. cocoa powder, sifted
- 1 tsp. vanilla extract
- 1 c. mini semi-sweet chocolate chips
- 2 c. chocolate chips
- Preheat oven to 350 degrees. Grease a 9×13-inch baking pan and set aside. In a large bowl, combine the melted butter, sugar, flour, eggs, milks, baking powder, sifted cocoa powder and vanilla.
- Stir until just moistened. Pour into pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Sprinkle the chocolate chips over the top of the warm brownies. Wait until chips are partially melted and then spread gently over the brownies using a flexible rubber spatula.
My modifications of the recipe include adding an extra egg yolk, mini chocolate chips and salt and using half buttermilk/half milk. I also believe (and have had this conversation with my friend and coworker, Colette) that the secret to a good brownie is slightly underbaking them. There’s nothing worse than dry baked good goods!!
Recipe rating: 1/2