my favorite brownies

I found my favorite brownie recipe last night, after having misplaced if for some time. Though I’m working on dropping some pounds these days, I made them for a friend’s house blessing party. I love these brownies because they are fudgy and rich.

Preheat oven to 350°F. Line 9x9x2-inch metal pan with foil or parchment paper, leaving overhang. Butter foil. (You don't have to butter the parchment.)

1 1/2 sticks unsalted butter, cut into 1-inch pieces
1 12 ounce bag of semisweet chocolate chips
4 ounces unsweetened chocolate, chopped

Combine chocolate chips, butter, and unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove from heat.

1 3/4 cups sugar
4 large eggs
3/4 cup all purpose flour
1 bag Heath toffee bits (in the baking aisle)

Whisk in sugar, then eggs and flour. Whisk in toffee bits. Pour batter into prepared pan.

Bake brownies about forty-five minutes, or until a tester inserted into center comes out with moist crumbs attached. Cool brownies 15 minutes and then place in refrigerator for a couple of hours. Using foil overhang as aid, lift brownies from pan and them remove the foil. They work best if you cut them cold.

If you double this recipe, it fits well on a baking sheet.

Peace,
Milton