My go to brownie recipe, from Mrs. Fields Cookie Book. My version is doubled and has less sugar.
I love getting my baking kits together now that I have my Julia Child bowl set from my friend, Gail. All those years, in all those many kitchens, I never had a tiny glass bowl.
GB’s Awesome Brownies
325˚
Baking spray
jelly roll or ½ size “hotel” sheet pan
12 ounces bittersweet
chocolate
8 ounces butter
8 eggs
3 1/2 cups superfine
bakers' sugar
1 teaspoon vanilla
1 teaspoon salt
1 cup flour
1 cup chocolate
chips
Melt
chocolate and butter in a bowl set over warm water (or, sigh, in a glass bowl in the microwave, I can't believe I just said that).
In KitchenAid bowl, beat
eggs at medium speed until pale yellow, about three minutes. Slowly add sugar
to egg mixture. Add vanilla and chocolate/butter mixture. Add salt and flour
and mix well.
Pour into sprayed jelly roll pan. Sprinkle with chocolate chips.
Bake about 30 minutes,
or until center is firm. Do not over bake.
Cool completely and then cut away
edges before
serving.
