I have felt the need to make a chocolate covered brownie, don’t know why, sometimes it’s just because. Valentines Day is just around the corner, so chocolate is on my mind…more so than usual.
3/4 cup butter
3/4 cup dark chocolate chips
1 cup sugar
3 large eggs, beaten
1 tsp vanilla
1 cup flour
1/2 tsp salt
3/4 cup mini chocolate chips
Preheat oven to 350°. Line 13″×9″ pan with foil, leaving some overhanging to pull brownies out of pan, spray with non-stick spray.
In saucepan over medium low heat, melt butter and dark chocolate. When just melted, remove from heat. Whisk in sugar, beaten eggs, and vanilla. Add flour and salt, mix thoroughly. Fold in mini chocolate chips.
Spread in prepared pan and bake for 20-25 minutes until center is set. Cool in pan then when cool, pull brownies out of pan using overhanging foil. Set on cutting board, remove foil and cut into squares or hearts or shape of your choice.
2 cups semi-sweet or dark chocolate chips (or mixture of both)
1 heaping Tbl shortening
In small saucepan, heat chocolate chips and shortening over low heat just until melted. Turn off heat. Add one brownie to the chocolate, coat, let excess run off, and place on wire rack. I use two forks for this dipping process, it takes some time and patience but I think it is worth it. Add sprinkles or other decoration while still soft. Put dipped brownies in the fridge to harden chocolate faster.
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.