Kitchen Sink Brownies
Source of Recipe
Internet
List of Ingredients
Brownies:
4 squares (4 ozs.) unsweetened chocolate, chopped
3/4 c. unsalted butter, cut into pats
2 c. sugar
1 tsp. vanilla
Pinch salt
4 eggs, graded "large", beaten lightly to mix
1 c. flour
1 c. chopped, unsalted, dry-roasted peanuts
Topping:
12-13 ozs. thin milk chocolate bars, broken into individual sections (the bars MUST be thin)
A total of 3 cups of any of the following, mixed well in a bowl--
semisweet chocolate chips
white chocolate chips
peanut butter chips
butterscotch chips
toffee bits
sweetened shredded coconut
semisweet chocolate chunks
chocolate-covered raisins
medium-fine chopped candy bars
miniature candy-shell-coated chocolate rounds (I use 1 c. each of three different items, because I think it looks more interesting, but you can use what you have.) Line a 13" by 9" by 2" pan with heavy-duty aluminum foil (or use two sheets or regular aluminum foil). With solid vegetable shortening, lightly grease the bottom only. Adjust rack to center of oven. Preheat oven to 350'F.
Recipe
In heavy-bottomed 2-1/2 to 3 quart pot, combine chopped unsweetened chocolate and butter. Over VERY LOW heat, melt, stirring almost constantly until nearly smooth. Remove from heat; stir until completely smooth.
Add sugar, vanilla, and salt, and stir until well-blended (mixture will resemble wet sand). Add eggs; by hand, beat in just until well-mixed. Stir in flour. When flour is almost incorporated, add chopped peanuts and fold in only until evenly distributed.
Turn into prepared pan and spread level, making sure batter isn't lower at edges or in corners. Bake in preheated oven 19-23 minutes, or until toothpick inserted in center emerges with just a few moist crumbs clinging to it. Do not overbake. While brownies bake, assemble ingredients for Topping.
Remove baked brownies to cooling rack. Immediately scatter broken sections of thin milk chocolate bars on top of brownies as evenly as possible. Cover brownie pan with cookie sheet to retain heat; let stand 3-5 minutes. Remove cookie sheet. With back of large spoon, spread melted milk chocolate evenly over top of brownies.
Sprinkle on the Topping ingredients you've chosen, again making as even a layer as possible. With back of a clean spoon, press Topping lightly into melted milk chocolate. Cool completely before cutting. Store airtight at room temperature for up to 2 days.
YIELD: 32 brownies
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