Sunday, April 13, 2008

Rich Chocolate Chunk Brownies

The purpose of this weekend's baking was to feed a craving...and, surprisingly, it wasn't even one of my own! Before my kitchen was finished, I took a vow that, when the room was finally done, I would try to bake something every weekend. For my inaugural weekend baking session, I decided to ask Joe what he wanted. Personally, I have been craving everything strawberry lately, so I was thinking about some strawberry scones or strawberry muffins. My husband, however, has taste buds that are set to "all chocolate, all the time" (I swear, he's as bad as a girl when it comes to chocolate), and he requested chocolate chunk brownies. After perusing through my baking cookbooks, I came across a recipe in The Taste of Home Baking Book that sounded like it fit the bill almost perfectly; and with only a few alterations, it became my idea of the perfect brownie -- ooey gooey and deliciously chocolatey and super-rich. My modifications are in purple.

Rich Chocolate Chunk Brownies
Source: The Taste of Home Baking Book (pages 96 and 97 of hard-bound edition)

For the brownies:
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
half of an 11.5-ounce bag of semi-sweet chocolate chunks

For the frosting:
3 tablespoons baking cocoa
3 tablespoons butter, melted
1 teaspoon instant coffee granules (I omitted)
1 1/2 cups confectioners' sugar
2 to 3 tablespoons warm water

1. In large mixing bowl, beat the sugar, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; add to batter and mix well. Stir in chocolate chunks.

2. Pour into a greased 8-inch square baking pan. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. For the frosting, combine the cocoa and butter. Gradually stir in confectioners' sugar and enough water to achieve a spreading consistency. Frost brownies.

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