“Baking may be regarded as a science, but it’s the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.”
–Anna Olson
My favorite recipes are often those that make continuous appearances at family gatherings and special events. What I look for in a recipe is more than good ingredients. Yes, food should taste good but a recipe should bring people together in a way that mixes the comfort of food with the comfort of family. Baking for me is a way to connect, to show others I care and put a little more sweetness in the world. Baking for others, especially my family, is one of my greatest joys because it is all about making a connection that cultivates love and support.
My chocolate brownie recipe is one of my favorite recipes, not only because it is one of my favorite desserts, but because of all the memories I can relive each time I smell the chocolate melting and start to bake a new batch. Which is another reason why this is one my favorite recipes, because it’s never been made the same way twice. Depending on the occasion, I can add a new twist. I’ve made this recipe for game nights, summer BBQs and holiday parties decked out with all different color sprinkles. I’ve made this recipe for my father-in-law’s birthday one year and discovered the “Brownie Birthday Cake,” which was so fun to decorate!
Recently, I brought a plate of these brownies (cut in small squares and drizzled with chocolate ganache) to a dinner hosted by our close friends to wish us well as we left Pennsylvania to begin a new chapter. Once we arrived in Michigan, we were invited to another dinner and of course I relied on this recipe. It was an evening where good food, good wine and good conversation blended to make us feel right at home despite being in a new state.
Last year, I was asked by a friend to participate in a Volunteer event with the theme “Eat Dessert First” which was definitely my kind of event! The Event was held by The People’s Emergency Center in Philadelphia, PA. The People’s Emergency Center’s mission is to support families through financial education, affordable housing, job training, parenting and early childhood education planning and by doing so they are strengthening neighborhoods in West Philadelphia. The theme for my table was “Brownies, Blondies & Bars” and I knew exactly which brownie recipe I wanted to share.
The event was celebrating 45 years of service for The People’s Emergency Center and proceeds from the fundraising event were used to support the families who seek help from the People’s Emergency Center. I made over 200 mini desserts for that event and it was definitely an experience I’ll never forget because it was the first time I was able to bake for a Volunteer event. It felt good to give back in a way I never had before. I was able to share my favorite recipes with others and be surrounded by people supporting the mission of this great organization. It really inspired me to keep continuing my journey with baking and blogging because it taught me that you can always find ways to follow your passion and use your passion to help others.
Now…on to the recipe! The reason this recipe is so rich is because a whole chocolate bar is melted into the batter. Add to that some delicious chocolate chips and the double chocolate brownie is born! If I’m making these over the weekend when I have a serious chocolate craving the double chocolate version really hits the spot. However, if I want to get a little fancy there is always the option of making chocolate ganache to drizzle (or completely cover) the brownies for a triple chocolate indulgence!
These brownies also freeze well. My favorite way to freeze this recipe is to cut the remaining squares into tiny chunks, freeze them, and then serve them over ice-cream.
My Favorite Double Chocolate Brownies
Adapted from, Ghirardelli
Ingredients
- DOUBLE CHOCOLATE BROWNIES
- Ghirardelli Semi-Sweet Chocolate Baking Bar - 4 oz (1 bar)
- Unsalted Butter - 1/2 cup (1 stick), cut into peices
- Light Brown Sugar - 1 cup, firmly packed
- Pure Vanilla Extract - 1 teaspoon
- Large eggs - 2
- All-Purpose Flour - 3/4 cup plus 2 tablespoons
- Baking Powder - 1/4 teaspoon
- Salt - 1/8 teaspoon
- Ghirardelli Semi-Sweet Chocolate Baking Chips - 1/2 cup
- CHOCOLATE GANACHE
- Heavy cream - 2 tablespoons
- Ghirardelli Semi-Sweet Chocolate Baking Bar - 1/4 cup
Instructions
FOR THE BROWNIES:
- Preheat the oven to 350°F.
- Spray an 8-inch square baking pan with cooking spray or line with parchment paper.
- In a large pot over low heat, melt the 4 oz chocolate bar and butter, stirring occasionally until smooth. It helps to break up the chocolate bar prior to melting.
- Remove the pan from the heat and let cool to room temperature.
- Stir in the brown sugar and vanilla into the chocolate mixture.
- Add the eggs and mix well with a whisk.
- In a small bowl, mix together flour, baking powder, and salt.
- Slowly fold the flour mixture into the chocolate mixture, mixing well until combined.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a wooden toothpick inserted into the center comes out clean.
- Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares, or even smaller squares depending on what you desire!
FOR THE CHOCOLATE GANACHE:
- Microwave the heavy cream in a small glass bowl for one minute. Remove from the microwave and pour the chocolate chips into the bowl. Let the chocolate melt then stir using a whisk. Drizzle the chocolate ganache over the brownies as desired.
1 Comment
Love your story!
Hey! comments are closed.