Prep 10 mins
Cook 25 mins
Absolutely the best brownies I have found. Don't worry about hunting down any "caithiseach," it's just Irish for delicious.
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 1 cup Dutch-processed cocoa powder
- 4 large eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 1 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 cup mini chocolate chip
- Preheat oven to 350°F.
- Melt butter, combine with sugars and cocoa.
- Add eggs one at a time.
- Add vanilla.
- Mix flour, salt, and baking powder (reduce to 1 tsp of baking powder for denser brownies).
- Add the wet ingredients to the dry, mixing well. (Though if you're short on bowls, you can dump the flour etc right on top of the wet stuff and it will not make much difference if you mix it really well.).
- Once everything is mixed add in the chocolate chips.
- Spread in a greased or nonstick 9 x 13 inch baking dish.
- Bake until toothpick comes out clean, approximately 25 minutes.
Made for PAC Fall 2009. Definitely Caithiseach!!!!!! I used the lesser amount of baking poowder and the chocolate numminess factor of this brownie is off the chart...by far the best brownie I have ever made.
These brownies have a wonderful flavor and I will definitely make them again. Next time, I will try using the lesser amount of baking powder to go for a denser brownie, and I will bake them until they are just finished so as not to dry them out. I used a combination of semisweet and white chocolate chips, and I may add a few more next time. The instructions were easy enough for my 8 year old to help me out by reading them on her own. Thanks for posting!
I was looking for a recipe to try out my new bundt cupcake pans and chose this because it was so simple to prepare. I used regular undutched cocoa but did everything else exactly according to the recipe. My cupcakes took 20 minutes to cook and turned out perfect, dense and not cakelike at all. One recipe was just enough to make 24 1/4-cup cupcakes.