I'm going to keep this one short since I think chocolate kinda speaks for itself....and also because I am trying to shove some delicious brownie into my mouth right now... :)
The one thing I will say is this, buy a high quality, naturally high fat cocoa powder. Words cannot explain the difference it will make in your baking. I, of course, buy mine from Penzey's. Since making the switch I can definitely tell the difference, brownies are so much more dense with a deeper chocolate flavor. And the price isn't much different than the common grocery store brands!
(The BEST) Brownies:
3/4 cup cocoa powder
1/4 cup vegetable oil
1/2 lbs. butter
2 tsp. vanilla
4 eggs, well beaten
2 1/2 cups sugar
1 3/4 cups flour
1/4 tsp salt
*powdered sugar for the top-optional
In a heavy pan, melt butter with cocoa and oil. Let cool completely. Beat eggs, vanilla, and sugar together. Add cooled chocolate mixture. Add flour and salt, mix well. Spread evenly in a foil lined, greased, 9x13 pan. Bake 20-25 minutes at 350.
This one below is a new favorite of mine, I found it in Rachael Ray's magazine, and they are to die for!
Peanut Butter-Stuffed Milk Chocolate Sandwich Cookies:
Makes 8.
2 1/2 cups (15oz) milk chocolate chips
4 Tbs. unsalted butter at room temp.
1/4 cup plus 2 Tbs. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs, at room temp
1/2 cup sugar
1 tsp. vanilla
1/2 cup creamy peanut butter
3 Tbs. confectioners sugar (powdered sugar)
1. Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a medium bowl, melt together 2 cups chocolate chips and 2 Tbs. butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.
2. In a small bowl, whisk together the flour, baking powder and 1/4 tsp. salt. Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; whisk in the flour mixture. Stir the remaining 1/2 cup chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft, 10- 15 minutes
3. Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart. Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 15 minutes *(I thought it took less time, about 8 minutes, If I left them in 15 minutes they were crunchy cookies, not soft and chewy)* Let cool completely.
4. In a medium bowl, beat together the remaining 2 Tbs. butter and the peanut butter. Sift in the confectioners' sugar and the remaining 1/4 tsp. salt; beat until fluffy. On the flat side of each of 8 cookies, spread about 1 1/2 tablespoons of the peanut butter mixture; sandwich with the remaining cookies.
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