Brownies

My friend Jennifer is a wonderful cook, and she made these brownies for us this summer. They are divine! I've made them a couple of times since getting this recipe and one thing I learned is that they taste better if you use name brand chocolate, such as Hershey's cocoa powder and Nestle chocolate chips. Jennifer recommended Ghiradelli chocolate chips. This makes a big batch, so be prepared to share!

Recipe from my friend Jennifer

2 cups all-purpose flour

1 1/3 cups unsweetened cocoa powder

1 teaspoon salt

8 large eggs

4 cups sugar

1 pound (4 sticks) unsalted butter, melted (or I use salted butter and omit the salt)

1 tablespoon plus 2 teaspoons pure vanilla extract

2 cups (12 ounces) semisweet chocolate chips

1. Preheat the oven to 325 degrees.

2. Lightly grease and flour (or use parchment paper) a 17 by 12 by 1-inch baking pan and set aside.

3. Sift together the flour, cocoa powder, and salt in a bowl and stir to mix.

4. Cream together the eggs, sugar, butter, and vanilla in a separate bowl until well blended.

5. Add the flour mixture to the butter mixture and mix just until all the dry ingredients are moistened. Do not over mix. 

6. Fold in the chocolate chips and stir to blend. Spread the batter evenly into the prepared pan. 

7. Bake 35 to 40 minutes until the brownies are firm to touch. They will be slightly soft in the center when tested with a toothpick. Remove from the oven and cool about 40 minutes before cutting.

8. Trim the edges and cut into 2 1/2 by 3-inch bars.