What I'm Cooking This Weekend . . .
Chocolate . . . that's what I'm craving this weekend!
Not sure if it's because the weather as turned crisp and cool, almost overnight.
Or, because I haven't had memorable dessert in months?
Either way, the time has come for me to bake my famous Triple Chocolate Brownies!
I add lots of walnuts and pecans to my batch-but feel free to go nut free.
My only word of advice is to use a good quality chocolate . . . and make enough
photo credit Kobby Mendez
Triple Chocolate Brownies
Yields 24 brownies
Recipe by Jennifer Hill Booker
1 1/3 cups all-purpose flour
2 cups sugar
¾ cup good quality baking cocoa powder
1 teaspoon baking powder
½ teaspoon salt
¼ cup semi-sweet chocolate chips
¼ cup dark chocolate chips
2/3 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup chopped nuts, optional
Preheat oven to 350°F.
Lightly oil a 9 x 13-inch baking dish with vegetable oil or spray with non-stick pan spray.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, salt, and both type of chocolate chips. Set aside.
In separate bowl, combine the oil, eggs and vanilla. Add to the dry ingredients in the first bowl. Mix until just combined; scraping the sides and bottom of the bowl. Do not overmix.
Spread in the oiled 9 x 13-inch baking pan. Sprinkle with nuts, if desired.
Bake on the center oven rack for 20-25 minutes or until toothpick inserted in center comes out clean.
Cool in pan on a wire rack.
photo credit Toa Heftiba