Scout's Brownies

Recipe Ingredients

1 cup	198g / 7oz	Unsalted butter - (2 sticks)
3 1/2 oz	99g	Best-quality unsweetened chocolate
		(recommended brands: callebaut or valrhona
		Available at Williams Sonoma)
3 tablespoons	45ml	Dark European-style unsweetened cocoa
		(recommended brand: Hershey's premium
		European-style)
1 1/2 cups	93g / 3.3oz	All-purpose flour
		(high altitude- add 2 tablespoons)
1/2 teaspoon	2.5ml	Baking powder
1 teaspoon	5ml	Salt
4		Eggs
2 cups	396g / 13oz	Sugar
1 teaspoon	5ml	Vanilla extract
1 cup	110g / 3.9oz	Chocolate chips
		(recommended brand: Mrs. Fields)

Recipe Instructions

Preheat oven to 350F( high altitude -375) melt butter with unsweetened chocolate in top of double boiler, stirring occasionally. Set aside to cool. Sift together cocoa, flour, baking powder, and salt. Beat eggs until creamy, then gradually add sugar, beating constantly.

Add vanilla and cooled chocolate-butter mixture. Stir in dry ingredients just until combined. Spread batter in buttered 9 x13 inch pan. Sprinkle chips over surface. Bake for 30 to 35 minutes, or until center no longer jiggles when shaken. Cool, then cut into 32 pieces.

Makes 32 brownies.

Source:
Dying For Chocolate, by Diane Mott Davidson

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