– 1 ¼ cups flour
– ½ tsp salt
– ¾ cup butter (1.5 sticks)
– 4 1-oz squares unsweetened chocolate chopped
– 4 1-oz squares semisweet chocolate chopped
– 2 cups sugar
– 1 tbl vanilla
– 1 1/2 tsp cinnamon
– 5 large eggs beaten
– 3 bars Hershey’s Milk Chocolate
This recipe is adapted from Good Housekeeping Brownies cookbook.
Preheat to 350 grease 9×13 pan- this recipe is too much for an 8×8 pan! One alternative to greasing the pan is to line it with foil.
(tip for the perfectionists: turn your pan upside down on a counter. Wrap the foil tightly around the upside down pan and make the creases clear. Lift off of the pan, and place inside. This should be a perfect fit and makes it much easier to remove the brownies.)
This time, I am using a new brownie pan I got that makes bite-size snacks. These are for a friend’s birthday who doesn’t really like sweets (sorry, what?!), so hopefully these will be just the right size for him.
Whisk flour and salt.
In 4 qt saucepan melt butter and chocolates over low heat, stirring frequently. Remove from heat.
With wooden spoon, stir in sugar and vanilla.
Add eggs and stir until well mixed. Pour batter into well-greased pan.
Optional: break up pieces of Hershey’s chocolate and bury them inside the batter. You can do the same with caramel. Bake for 40-45 minutes, or until knife inserted comes out clean.