- Baker's unsweetened chocolate
- whipping cream
- Ghiradelli White Chocolate Baking Bars broken into 1 inch pieces
- Ghiradelli Semi-sweet chocolate or milk chocolate chips
- Double Stuffed Oreos
- hot fudge topping
Makes twenty-four 2-inch brownies
For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used in this recipe, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghirardelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
- Dutch-processed cocoa
30 bars
- chopped pecans
- semisweet chocolate morsel
- graham cracker crumbs
Enjoy a homemade treat in less than an hour with a recipe that uses the same skillet to melt the chocolate and bake the brownies. Then scoop them right from the pan.
- heavy cream
You can put the choc chips on right after it is out of the oven.
- canned or pureed pumpkin
- canned or pureed pumpkin
- non-dairy milk
- butter
- 8oz bittersweet chocolate chopped
- 3/4cup sugar
- brown sugar
- lg eggs
- vanilla
- salt
- flour
- 3T cocoa