Martha Stewart Fudgy Chocolate Brownies
Nonstick cooking spray
6 ounces unsweetened best-quality chocolate, chopped
2 1/4 cups (4 1/2 sticks) unsalted butter, cut into pieces
1 1/2 cups all-purpose flour
1 1/2 (12-ounce) bags mini semisweet chocolate chips
6 large eggs, room temperature
3 cups sugar
1 1/2 tablespoons pure vanilla extract
1 1/2 teaspoons coarse salt
Directions
1.Preheat oven to 350 degrees. Spray a 13-by-18-by-1-inch baking pan with nonstick cooking spray and line with parchment paper; spray parchment with nonstick cooking spray and set aside.
2.Melt unsweetened chocolate and butter in a glass bowl in the microwave at 30 second intervals, stirring well after each - let cool. In a medium bowl, mix together flour and chocolate chips; set aside.
3.In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, vanilla, and salt on high until ribbons form, 7 to 9 minutes. With the mixer on low, slowly add melted chocolate. Fold in flour mixture.
4.Pour batter into prepared pan, spreading evenly. Bake until a cake tester inserted into the center comes out clean, 25 to 28 minutes, rotating pan halfway through baking. Brownies may seem underbaked, but will continue to cook as they cool.
5.Transfer brownies to a wire rack to cool. Cut as desired.
Best Brownie Frosting EVER
6 tablespoons milk
6 tablespoons butter
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies and smooth out quickly before it hardens up.
Enjoy!
