1 stick plus 6 more T. butter 1/2 cup + 2 Tbsp bittersweet chocolate chips (I used Ghiradelli) 1 1/4 c. sugar 4 eggs 1 tsp vanilla extract 1/2 cup + 2 T. flour (TO MAKE GLUTEN FREE, USE CUP4CUP FLOUR) dash of kosher salt
Line 9x9 baking pan with nonstick foil. Preheat oven 350F. Melt all of the butter and chocolate chips together in the microwave. Do 30 second intervals and stir so you do not burn it! let cool.
In a bowl, mix sugar, eggs and vanilla. Add the cool chocolate and mix until well blended. Add flour & salt. Marry all the ingredients :-) by stirring! Pour into the pan and bake 30-35 minutes until toothpick does not come out wet. Cool completely and cut into Large squares. Can dust with powdered sugar or serve warm with ice cream!
1¾ sticks unsalted butter ½ cup + 1tbsp bittersweet chocolate chips 4 eggs 1 cup granulated sugar 1 tsp vanilla extract ½ cup + 1 tbsp flour ¼ tsp salt ½ cup white choc chips ½ cup seedless raspberry jam
Grease a 9x9 pan with nonstick foil. Preheat the oven to 350 degrees. Melt the butter and bittersweet chocolate over in the microwave. Set aside. While chocolate mixture is cooling, beat the eggs, sugar and vanilla together in a mixing bowl until smooth. Add the cooled chocolate and keep mixing until thoroughly combined. Add flour and salt stirring until no white streaks remain. Fold in the white chocolate.Spread only half the batter into baking tin, then spread the preserves/jam on top, avoiding the edges. Refrigerate for 20 minutes, then spread the remaining brownie batter over the jam. Don't worry if the jam and brownie mixture get mixed up a bit. Bake for 35 minutes. Cool for 1 hour on a wire rack.
