Friday, January 22, 2010

Almost like Mrs Fields Brownies....

My all time favorite brownie has to be the double-chocolate one from Mrs Fields - slightly chewy, very fudgey but yet extremely crusty at the top! Hmmmm...hmmmm...hmmm

So I've been experimenting with different brownie recipes over the years to try to achieve a texture that's similar to that of Mrs Fields.

And I think I might be getting closer.....not quite yet but closer...

3 oz Hershey's unsweetened baking chocolate (chopped)
1/2 cup of unsalted butter (chopped)
1/4 tsp of salt (omit this if you are using salted butter)
2 eggs
1 cup of fine sugar
1 tsp of pure vanila extract
1/4 cup of all-purpose flour
1/4 chocolate chips

Preheat oven to 300F.
Melt butter and baking chocolate in a saucepan over medium heat. Keep stirring and lift the saucepan off the stove even before all the pieces are melted to avoid burning the mixture. Continue to stir until everything is melted and smooth.
Beat the eggs on medium speed with an electric mixer for a couple of minutes.
Then, add in sugar and continue to blend at medium speed until well mixed.
Add melted butter+chocolate mixture to the egg+sugar mixture. Also add in the vanilla extract and blend on low until well mixed and smooth.
Fold in the flour until thoroughly combined.
Grease a loaf pan and pour the batter into the pan.
Gently spoon the chocolate chips onto the surface on the batter.
Place into the oven to bake for 45-50 minutes.
Do not overbake as the brownie might become too hard/dry.
Test with a toothpick inserted into the centre and it should come out slightly moist or with some crumbs stuck on it.
Cool to room temperature.

NOTE: This brownie would taste much better slightly chilled.

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