The Kid asked me the other day if I could make her some "browns". After some important questions (like, "What are browns??") I finally figured out that she meant brownies. So I whipped out a mixing bowl and a spoon and the Kid and I made some fabulous fudge brownies. These are great to make if you've got a tiny sous-chef!
She must have had a good time--after the brownies were in the oven, she told me that I "was a good helper." Well, thanks, Kid!
If you only had one or the other, you would be fine. I do like to use both, though. The brown sugar adds a nice fudgy-ness to the brownies, though, and the white sugar reduces the "dark" taste of the brown sugar.
You want to make sure your mixture isn't scalding hot, or your eggs could curdle. And biting into a piece of cooked egg when you're expecting chocolate isn't really all that fun.
Add some vanilla, too. The Kid got excited about squeezing the vanilla bottle and I didn't get a picture of it. But baked goods without vanilla just aren't right--so be sure to add it!
After about 25 minutes, you'll have a pan full of fabulous, fudgy, rich chocolate brownies just waiting to be devoured. I gave mine a dusting of powdered sugar, but think of how great these would be with a scoop of good vanilla ice cream and a squirt of Chocolate Syrup For Your Sweetie!
Recipe: Fabulous Fudge Brownies
1/2 c. (1 stick) unsalted butter
3 oz. unsweetened chocolate
1/2 c. packed brown sugar
1/2 c. white sugar
1/2 c. flour
1 tbsp. cocoa powder
1 tsp. vanilla
1/2 c. chocolate chips
Preheat oven to 375F.
In a microwave safe bowl (or double boiler), melt chocolate and butter together until smooth. Stir in brown and white sugars. Cool slightly, if necessary.
Stir in eggs, making sure to blend well.
Add flour and cocoa powder. Stir gently to combine.
Add vanilla and chocolate chips. Stir to combine.
Pour batter into a greased 8x8 or 9x9 cake pan. Bake for 25-30 minutes until toothpick inserted into the center of the pan comes out clean.