For brownies, I like to add chunks of bittersweet chocolate (Ghiradelli 60% cacao chips) to the batter. The brownie is sweet enough on its own; what I try to accomplish by adding chips/chunks is change the texture and deepen the chocolate flavor.
If you have a heart-shaped cookie cutter, you can really come up with a cute way to surprise your loved one, whether it's your hubby, boyfriend, kid, teacher, or friend!
(my recipe is adapted from a 1983 issue of Sunset magazine)
- Dark Chocolate Chunk Brownies
1 bag of Ghiradelli bittersweet 60% cacao chips
- 1/2 cup (1/4 lb.) unsalted, organic butter, cut into 1/2-inch chunks
- 3 extra-large eggs
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 3/4 cup all-purpose flour
- Preheat oven to 325*F.
- In a small saucepan, combine half the chocolate chips and the butter. Heat over low heat until chocolate is melted. Stir until mixture is smooth. Turn off heat. In a bowl, with a wooden spoon (not a mixer! you don't want cake!), beat eggs, sugar, salt, and vanilla until smooth. Add chocolate mixture and stir until well blended. Add flour, about a third at a time, stirring after each addition just until blended. Add remaining chocolate chips and mix just until chunks are evenly distributed.
- Scrape batter into a 9" square pan lined with parchment paper (overlapping on sides so you will be able to take brownies out later to cut). Bake in a 325° regular (or 300° convection oven) just until surface develops a thin crust and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake. Cool completely in pan on a rack, at least 1 hour. Lift brownie out on parchment, peel off parchment, and set brownie on a board. Cut into shapes. My heart cookie cutter is big, so I can only make 4 large hearts and then I cut the rest into small bite-sized squares. Dust powdered sugar lightly on top and place in a wax-paper lined tin or small basket to give to the lucky guy, gal, or kiddo!