Decadent Brownies – Culinary Seasons

This scratch brownie recipe is a family and friend favorite. It is a rich, chocolatey brownie which will fill that sweet tooth as a snack or as a dessert. Make it a brownie sundae, top with ice cream and some caramel sauce. The kids will be asking you to make them again.

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The recipe can be modified to only use one type of chocolate chip but I have found that the combination is a nice balance of flavor. The unsweetened chocolate gives a bump in the chocolate richness.

• 8 oz Unsweetened Chocolate

• 7 oz Semi Sweet Chocolate Chips

• 7 oz Dark Chocolate Chips

• 1 lb Unsalted Butter

• 1 tsp Kosher Salt

• 1 Tbl Vanilla

• 26 oz Sugar

• 8 ea Whole Eggs

• 6 oz All Purpose Flour

• Optional – 1/2 lb Toasted Walnuts

• Preheat the oven to 325°
• In a heat resistant bowl, combine the butter cubed, unsweetened chocolate chopped,
  both chocolate chips.
• Place the bowl over a pot with about one – two inches of water.
  Bring the water to a simmer and melt all ingredients in the bowl.
• In a mixer, combine the eggs and sugar.
  Whip on high and whip the eggs and sugar to full volume.
• Add the Vanilla to the eggs and sugar.
• Reduce the speed of the mixer to low and slowly drizzle in the butter and chocolate mixture into the egg and sugar mix.
• Once the chocolate is combined in the mixer scrape down the sides and bottom of the mixer bowl.
• Add the salt and flour to the mixing bowl. Mix on low to combine the flour.
  Scrape the bowl sides and bottom to ensure ingredients are combined.
• Optional – add toasted walnuts if using.
• Spray an half sheet pan with nonstick spray.
• Pour the brownie batter into the half sheet pan.
• Bake for 40 – 45 minutes. I like to bake for 40 minutes it gives a soft chewy brownie.

  Another 5 minutes will make more dry finish to the brownies.