These brownies are SO fudgy. SO cakey. SO rich. SO perfect.
In fact, I ran into a problem while tasting them. On the one hand, they are so delicious that you don’t want to stop eating them. Ever. On the other hand, they are so rich that you can only eat a little at a time.
The solution? Enjoying several little brownies throughout the day? Or having just one after dinner, savoring every bite? You decide.
Based on King Arthur Flour's recipe
- 4 ounces semisweet chocolate
- 5 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1/2 cups granulated sugar
- 1 cup packed light brown sugar
- 1 cup white whole-wheat flour (or whole-wheat flour)
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2/3 cup white chocolate chips
- Preheat the oven to 350F and grease a 9x9" baking pan.
- In a small saucepan over low heat, melt the chocolate, butter and olive oil together, stirring until smooth.
- Whisk in the sugars, then add the flour, eggs, vanilla and salt. Stir until well blended.
- Pour the batter into the prepared pan. Using a rubber spatula, smooth the top of the brownies, then sprinkle with chocolate chips. Bake for 40-45 minutes, or until the edges begin to pull away from the pan.
- Note: You can stir in the chocolate chips instead of sprinkling them on top. They are only on top here because they were a last-minute addition to the recipe. A fantastic, fantastic addition.
- Allow to cool for 10-15 minutes before cutting into squares.
So what do you think? Several little brownies throughout the day? Or just one after dinner?
For the record, I choose savoring one brownie after dinner.