For years, I couldn’t seem to find a recipe for brownies that met my standards.
Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid – super fudgy, moist, and chocolaty, with crispy edges and crackly tops.
But the thing is, these brownies didn’t come from a recipe.
We always made them from a box.
Nowadays, I prefer to bake from scratch, but no brownie recipe I tried could live up to the chocolate brownies of my childhood.
• 2¼ c. Flour
• 1 tsp. Salt
• 2 sticks Butter, softened
• ¾ c. Sugar
• ¾ c. Brown sugar
• 1 tsp. Vanilla extract
• 3 Tbsp. Milk
• 2 c. Chocolate Morsels
• 2 c. Dark Chocolate, finely chopped
• 1 c. Heavy cream
Make the brownies as per the directions on the bundle baking them in material lined 9-inch round dish.
Each container ought to make 2 9-inch adjusts for a sum of 4.
While the brownies heat and cool make the no prepare treat batter.
In a bowl combine as one flour and salt.
In a different combining bowl cream as one the sugar, earthy colored sugar, and spread.
Add Vanilla concentrate.
Gradually add the flour blend a little at a time.
When completely consolidated add the milk a tablespoon at a time until the treat batter is a consistency that is sufficiently free to spread.
Crease in the chocolate chips.
Heat the cream in the microwave until it starts to bubble then, at that point, pour over the hacked chocolate blending until totally dissolved and smooth.
Collect the brownie cake beginning with a layer of brownie, then, at that point, spreading no heat treat batter over it, brownie, treat mixture, brownie, and a last layer of treat mixture.
Pour the ganache over the treat batter and cleave up the last brownie round and sprinkle over the top.