I am just going to start this post with a message from the book’s author, because she totally sums up these amazing brownies!
“On a brownie-intensity scale of 1-10, these are about an 11; in other words , not for the faint-hearted. You should probably have some good vanilla or coffee ice cream on hand, or you’ll find yourself running out to the store to get some as soon as you take a bite, and this will rudely interrupt your dessert hour.”
Well my friends, there you have it. You now have an excuse to eat these brownies with ice cream – #MollieKatzanSaidSo. But seriously though…..warm brownies, ice cream, a match made in heaven!
Disclaimer : This recipe IS vegetarian….which totally falls in the guidelines of this month’s challenge – I did cut back on sugar and substituted oat flour – so they aren’t TOTALLY naughty!! 😉
I think it’s safe to say that Abby is ready to try them right now….
- 12 oz. dark chocolate
- 2 sticks (1/2 lb.) butter or margarine, softened
- 1 cup brown sugar (white sugar is also OK)
- 5 eggs
- 1½ tsp. vanilla extract
- 1 cup oat flour (OR all purpose flour - reduce to ¾ cup for fudgier brownies)
- Preheat oven to 350 degrees F. Spray a 9x13 baking pan with non-stick cooking spray.
- Gently melt the chocolate in a saucepan over med-low heat, stirring frequently, until smooth. Do not allow it to burn - set aside to cool slightly.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each. Stir in the vanilla.
- Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in beat well for a minute or two.
- Stir in the flour and any additional embellishments (nuts, chocolate, etc.) Mix just enough to blend thoroughly.
- Spread the batter into prepared pan. Bake 20-25 minutes, or until a knife inserted into the center comes out clean. Cut into squares while still hot, then allow to cool for at least 10 minutes, if you can wait that long 😉