Triple Chocolate Brownies
I had the first snowday yesterday since I was in highschool.
My boss called me early in the morning to let me know the office was closed. It was so nice – and for just a minute I felt like I used to when I was little.
Close your eyes and just remember – curled up in just the right position, so comfortable you almost have tingles. Your clock is just rounding 6:00 am and you can hear the murmur of the Winter Stormwatch on the News Channel. Mom and Dad are scanning the school closings scrolling along the bottom of their TV screen. Your bedroom door creaks open and you squeeze your eyes shut, hoping and wishing that your mom will be the bearer of good news; “Honey – You can stay in bed, it’s a snowday today”. The excitement rushes through your warm bones and you peek just long enough to see the snow blowing outside and your mom’s smile. You fall back into your dreamy state while vision of sugarplums dance through your head. Or brownies – whatever your preference.
2 Sticks unslated butter, melted
3 cups white sugar
1 tbs vanilla extract
2 tbs Bourbon
4 eggs room temperature
1 1/2 cups all-purpose flour
1 1/4 cups cocoa powder
1 teaspoon fine sea salt
1 pkg Ghirardelli milk chocolate chips
1. Preheat oven to 350 degrees F. Grease a 9×13 baking dish. I used a glass dish.
2. Combine the melted butter, sugar, vanilla and burbon in a the bowl of a mixer fitted with a paddle attachment. Beat in the eggs, one at a time, beat until incorporated.
3. Sift together the flour, cocoa powder, and salt in a separate bowl. Add flour mixture into the chocolate mixture in batches until smooth. Stir in one cup of the chocolate chips.
4. Spread the batter evenly into the prepared baking dish.
5. In a glass bowl fitted over a pot of simmering water, melt remaining chocolate chips stirring until smooth and satiny. Pour over top of the brownie batter and swirl in with wooden skewer (or knife).
6. Bake 35 to 40 minutes. Allow to cool before cutting.
Fudgy, chocolatey perfection. What a way to spend a snow day.