This month’s Smart Cookies recipe was inspired by a craving for some good old fashioned brownies. Usually, I will buy a store bought mix for brownies, and dress them up a bit like these Salted Caramel Brownies of yore. However, with last week’s deep freeze, I was out of brownie mix, and really not wanting to leave the comfort of my house for brownie mix, when I am pretty sure I had everything I needed in the house to make them from scratch.
Also, I really really couldn’t wait to use the new glass spout bowl for my KitchenAid mixer.
After a bit of research, I found a few recipes that I thought were doable, and created my own version. So, for this recipe, I used dark chocolate chips instead of baker’s chocolate as the base. Because of this, I didn’t need as much sugar as the chocolate chips have a bit of sweetness added. Also, I added some white chocolate chips to the batter, and they were twice as chocolatey.
Scratch Brownies
1 1/4 cups all purpose flour plus 1 TBS
1/2 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips (semi sweet chocolate chips would be fine too)
1 stick of butter
3 large eggs
1 cup granulated sugar
2 tsp vanilla extract
1 cup white chocolate chips
Preheat oven to 350 degrees.
Grease a 9 x 13 baking dish and set aside.
In a small bowl, toss the 1TBS of flour with the white chocolate chips and set aside (this prevents chocolate chips from sinking to bottom of the brownies).
In a large bowl, sift together the 1 1/4 cups flour, baking soda and salt, and set aside.
In a double boiler (I use a heat safe glass bowl over slightly simmer water), melt butter and dark chocolate chips together, stirring occasionally. Once completely melted together, remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, beat together sugar, eggs, and vanilla until well incorporated. Next, set the mixer to low, and carefully and slowly add the chocolate and butter mixture. Then, add half the flour mixture until just incorporated, and then the other half of the flour mixture. Be sure to not over mix.
Carefully, fold in the white chocolate chips. Pour the batter into the baking dish, and bake for 20-22 minutes.
These brownies would be great served warm with some vanilla ice cream, but we dug right in after dinner with tall glasses of milk.
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| To get a printable version of this recipe CLICK HERE! |
For more information about Smart Cookies, click here. You can also try these other Smart Cookie Recipes.
For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti, Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights, Erin’s Light Lemon Squares, Salted Caramel Brownies, Cran Apple Cookies, Pumpkin Cookies with Cinnamon Glaze
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5 comments
I am SOOO jelly of that glass spout bowl!!
I have a scratch recipe that I love because it means brownies at any time!
But I am going to try this one too because of Hot Vanilla alone.
Hot Vanilla is your nickname in the screenplay of our lives that Marianne and I are concocting, by the way.
Kari, I am so glad that I asked for this bowl. The first time I saw one on Food Network years ago, I made it my mission to see if I could get one. I have the 5 quart Artisan Stand Mixer that I bought at the KitchenAid Outlet refurbished 7 years ago and it has always worked wonderfully, but the metal bowl always made me crazy because no spout, and cannot refrigerate dough or batter in a metal bowl. Also, it comes with a plastic lid. SWOON!
Yum! I also checked out your salted caramel brownie recipe. I can't figure out which one sounds better! I'll have to make both to properly assess. 🙂
Make both, Christine. You won't regret either one. However, I will say the salted caramel brownies are VERY rich so I sometimes cut them in little tiny squares so they are like little pieces of candy. ENJOY!
These look and sound fantastic! That's a genius idea to mix the flour with chocolate chips to prevent them from sinking. I have that problem all the time with cupcakes . . . they just collapse at the bottom. I've started calling them "chocolate-bottom cupcakes," haha . . . but perhaps there's a way to prevent that!