Yield: 1 servings
|2 ounces||Baking chocolate|
|3 ounces||Bittersweet chocolate; (like Callibaut)|
|2 larges||Eggs; room tempertaure|
|1 cup||Brown sugar|
|2 tablespoons||Light corn syrup|
|¼ teaspoon||Baking soda|
|1 cup||Chocolate chips|
Oven 350 degrees Lightly butter and flour 8 x 8 square pan Melt butter and chocolates in double boiler over simmering water or at a low temp in a heavy saucepan. Cool. Beat eggs, brown sugar and corn syrup for 2 min. in a standard size mixing bowl. Add vanilla and beat in the chocolate mixture until just blended. Using a spatula, fold in flour, soda and salt until just blended. Fold in chocolate chips. Spread the batter into the prepared pan. Bake about 35 min. until a toothpick inserted 1 inch from the side of the pan comes out clean. Cool brownies in the pan on a rack before serving.
I freeze them in single servings and take them to work for my lunches.
Recipe by: Carol Poquette <POQUETTE@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.