Friday, June 12, 2009

My Take on Heidi's Brownies

*Note: I just went to make this recipe and realized I left a very important ingredient out when I typed this post: sugar! I am so sorry if anyone attempted to make these without the sugar. I have added it into the recipe in this post, so now (fingers crossed) everything should be right.

I have a dear friend who was also my roommate about four times. Her name is Heidi. Hi, Heidi! One of the many, many reasons Heidi rocks is the fact that she makes delicious brownies. I love chocolate, but some brownie recipes I've tried are so chocolaty they leave you begging for milk after just one bite. Not Heidi's. They strike just the right balance between strong and understated. They're subtle but not weak. They're kind of like Heidi, come to think of it. They have only one flaw--they don't have a shiny, flaky top. And to my husband, that's a serious problem. So I've doctored up the recipe a bit, added a little salt because I love how it sets off the chocolate flavor, and voila! The deliciousness of Heidi's brownies but with a shiny top. If you want them more chocolaty you can use semi-sweet instead of milk chocolate chips. And just a hint: Heidi always used Mexican vanilla and it makes these taste SO good, so if you have access to some, please use it!

Chocolate Brownies
2/3 c.unsalted butter
1/4 c. milk chocolate chips
1 c. sugar
2 eggs
1 t. vanilla
1/4 c. cocoa
1 c. flour
1/4 tsp. salt
1/4 c. hot cocoa mix

Preheat oven to 350 degrees. In a double boiler or heat-proof bowl set over boiling water, melt chocolate chips and butter together. Allow to cool slightly. In the meantime, blend other ingredients together in a separate medium bowl. Add some of this mixture to the melted chocolate mixture and mix well. Add melted chocolate mixture to the rest of the ingredients and mix until well combined. Spread in a greased 7x11" pan and bake for 30 minutes.

No comments: