The “perfect” Brownie…

 

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

Evergreens after snowfall

¬†At least it melts quickly this time of year!…Melting spring snow on tulip leaves

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!

 

chocolate browniesI 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… ūüôā

 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.

Chocolate Cookie Bars

Do you like to dip your Oreo cookies in milk?¬† I love doing this, especially when the cookie gets all nice, soft and kind of gooey…

Well, if you too, like that soft creamy taste of a freshly dipped Oreo, you may absolutely love these bars! 

These bars were created just¬†for us¬†¬†cookie dippers…no milk required…well, then again… I think that Oreo taste was created¬†¬† specifically for enjoying with a glass of milk.¬† Cheers!

(I made¬†two versions of this recipe…The first recipe calls for a combination of graham crackers and crushed Oreos. If you would like a richer chocolate flavor, go for the second recipe, no graham crackers…just the Oreos…I couldn’t decide which version I liked better, so I listed them both…

Chocolate Cookie Bars

In a small saucepan, melt:

      1 c  semi-sweet chocolate chips

      3/4 butter

Whisk together and set aside. Then put into a food processor:

      24 Oreo cookies (please use the regular cookies, not Double Stuff)

      5 rectangles of cinnamon graham crackers

Process until you have fine crumbs and place into a large mixing bowl. Add the melted chocolate mixture and stir until they are combined.¬† Measure out 1 cup of the crumbs. Press the rest of the crumb mixture into a greased 13×9 inch pan.

Into a mixing bowl, place:

      1 Р8 oz.  softened cream cheese

      1  can sweetened condensed milk

Beat until creamy.  Then add:

      1 egg

      1 t  vanilla

      1/4 t salt

Mix until combined.¬† Pour this over the crumb mixture in the pan and sprinkle with the remaining crumbs.¬†Place in a 350 degree oven and bake for about¬†20-25 minutes or until toothpick comes out clean. Don’t overbake. ¬†( The cream cheese layer will puff underneath the crumbs when it is done) Cool on the counter, then place in the refrigerator to cool completely. Cut into bars. Store¬† leftovers in the refrigerator.

Second version…the “chocolately” one…

The directions are the same except for the crumb mixture…

      1 bag of Oreos (regular, not Double Stuff)

Process in a food processor until you have fine crumbs. Then melt together:

      1/2 c  butter

      1/2  c  semi-sweet chocolate chips

Whisk together, add to the cookie crumbs and mix together. Follow same directions as above… Cool completely in the refrigerator before serving.