Recipe by Doyle O.
I can't take credit for this one, I found it on the internet while I was researching dark chocolate. I have a faithful following that ask me daily when I am going to make more. I think they are the best I have ever had but you can make that decision. I think the secret is the "gourmet" ingredients. I don't put nuts in these as too many of my friends are allergic so you can use them if you want but I don't.
- 2 cups ghirardelli 62% dark chocolate chips
- 1 cup unsalted butter
- 1 cup sugar
- 2 tablespoons muscova dark brown sugar
- 1 tablespoon real vanilla extract
- 3 eggs
- 1⁄2 cup king arthur flour
- 1 teaspoon sea gris sea salt
- 1 1⁄2 teaspoons baking powder
- 24 ghirardelli 72% chocolate chips (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Butter and flour 8x11 or 9x13 pan (I use 8x11).
- Melt butter and chocolate in a double boiler. Don't overheat or you scorch the chocolate.
- Mix eggs, sugar, brown sugar, and vanilla with a whisk.
- Mix flour, salt and baking soda.
- Pour butter/chocolate mix into sugar egg mixture and whisk together till color is consistent.
- Add dry ingredients and mix well with a whisk.
- Pour into prebuttered floured pan.
- Place the 24 chocolate chips on top so about 4 are on what will be each brownie (these are big brownies).
- Bake at 350F for 30 to 35 minutes. Don't overbake. My oven is right on 350F and I go 35 minutes but adjust according to your own.