The Best Brownies I’ve Ever MadeFebruary 14, 2010
My brothers’ friends can attest to the fact that I make a lot of brownies when I know there are people around to eat them. I confess, however, that most of the time, they’re Ghiradelli mix, because that’s what my mom keeps in the house.
Guys? I’ll be making a different kind of brownies for you this summer. They’re almost as easy as the mix, and they’re ridiculously fudgy. And, oh yeah, they have a layer of Reese’s Cups baked into them.
adapted from epicurious and inspired by April Rouleau’s York Peppermint Patty brownies
7½ oz bittersweet or semisweet chocolate, chopped
2¼ sticks butter
3 oz unsweetened chocolate, chopped
3 cups sugar
3 t vanilla extract
⅜ t salt
1½ cups flour
24 Reese’s cups
1. Melt 5 oz bittersweet chocolate, 1 1/2 sticks butter and 2 oz unsweetened chocolate in a double-boiler.
2. Whisk 2 cups sugar, 4 eggs, 2 t vanilla and 1/4 t salt in a large bowl until fluffy.
3. Stir in melted chocolate mixture.
4. Mix in 1 cup flour.
5. Pour into a 13×9″ greased pan.
6. Arrange Reese’s cups over batter, pressing them in slightly.
7. Repeat steps 1-3 with 2 1/2 oz bittersweet chocolate, 6 T butter, 1 oz unsweetened chocolate, 1 cup sugar, 2 eggs, 1 t vanilla, 1/8 t salt.
8. Pour batter over Reese’s cups and spread.
9. Bake until tester inserted into center comes out with moist crumbs attached. Start testing after 35 minutes.
Note: These make great cupcakes, too. The amounts described in step 1 will make about 20 standard-sized cupcakes. I put two Reese’s quarters in each cupcake.