Comfort food…I think that’s what we Minnesotans need because we may be dealing with more snow tomorrow! Good grief… 🙂

 At least it melts quickly this time of year!…

What makes the perfect comfort food? Brownies, of course!

 Here is a recipe for what I think is the perfect brownie! Moist, not too sweet, thick and a bit chewy, and of course filled with a decadent deep chocolate flavor!

I served these for Easter with a dolip of Malted Chocolate Whipped Cream. I’ll be giving you the recipe for that  sometime in the future… 🙂

 Nigella Brownies

 Place into a heavy saucepan:

      8 oz ( 8 squares) semi-sweet chocolate

      4 oz. ( 4 squares) bittersweet chocolate

      3 sticks salted butter ( 1-1/2 cups)

Slowly melt over low heat, stirring occasionally. Remove from heat and transfer to a large mixing bowl. When the chocolate is lukewarm, whisk in one at a time:

      6 eggs (* see note at bottom)

Whisking well after each egg addition.  Then add:

      1 Tablespoon pure vanilla extract

      1 teas salt

      1- 3/4 cup sugar

Whisk well. Then add:

      1 1/2 cup flour

Slowly whisk just until flour has been incorporated. Then add:

       1 cup semi-sweet chocolate chips

Gently stir in the chips in, then pour into a greased 13×9 baking dish. Bake at 350 degrees for 30 minutes.

 An inserted toothpick into the center will not come out totally clean.  (These can be tricky to know when they are done. At around 25 minutes,  when the center appears puffed, I stick a toothpick into the outer edge and use this as a guide to know when the center is done. When the toothpick inserted into the center appears like the outer edge toothpick, I know the brownies are done. The toothpick will have some chocolate smears on it, but it will not be gooey…)

* When adding the eggs, crack the eggs into a cup first before adding it to the batter. This will prevent a disaster if you happen to crack a bad egg or get an eggshell into your chocolate.