Here's my favorite brownie recipe that I've used for years. They have the perfect balance of moistness, chewiness and cakiness (is that a word?). I also sometimes swirl raspberry preserves through them or melted caramel, or marshmallow cream, or add walnuts, depending on my mood :)
1/3 cup unbleached all purpose flour
a pinch of salt
1/3 cup natural unsweetened cocoa powder
1/2 tsp. baking powder
1 stick unsalted butter, cut into 1-inch pieces
6 oz. baking chocolate (I use Scharffen Berger) Use the best chocolate you can; it makes a huge difference!
2 large eggs
1 1/4 cup sugar
1 tsp. pure vanilla extract
5 oz. white chocolate
Preheat oven to 350 degrees. Spray pan with nonstick spray.
In a large bowl mix together the flour, salt, cocoa powder, and baking powder.
In another bowl melt the baking chocolate and butter together.
Pour the chocolate mixture into the bowl with the flour mixture and stir to mix all ingredients together completely.
Spoon batter into pan. I put a few white chocolate chips on each brownie before baking, but I found it would be better if they are pushed down into the batter rather than stay on the outside. (This is optional)
Bake for 25 minutes and check with a toothpick to see if they are done. Ovens and pans used vary, but 25 minutes will be a good point to check and see if they need to bake a little bit longer. If you are using a brownie pan and not baking individual brownies you will probably need to bake a little longer.
To make the swirl topping for the brownies, melt the white chocolate. Using a fork, dip it into the chocolate and then hold over the brownies and let it drizzle over them. Repeat until you have the amount of chocolate you want on them.
Until next time...
Lady by the Bay