I take these brownies whenever I need to contribute to a barbeque or backyard party. They are fudgy and rich and amazing. They are a huge hit with both adults and kids. I ALWAYS get asked for this recipe because they are that good. If you put them in a round cake pan you can also serve slices as a flourless chocolate cake instead of brownies. They also work as cupcakes, shorten the cooking time if cupcakes.
From: The Kid-Friendly Food Allergy Cookbook Leslie Hammond & Lynne Rominger 2004 ISBN#1-59233-054
3/4 cup sugar
3/4 cup butter or dairy free margarine
2 cups semisweet chocolate chips
3 tsp. vanilla
In a mixer with the paddle attachment, whip eggs and sugar on high for 5 minutes until thick and light in colour. Meanwhile, in a microwave-proof bowl, combine the butter and chocolate chips and microwave at 30-second intervals until chocolate becomes soft and butter melts. Stir until smooth. Let cool slightly. Stir in vanilla. Pour ½ cup chocolate mixture into egg mixture and stir rapidly. Add the remaining chocolate mixture and stir until well combined. Line a 9-inch square baking pan with tinfoil or parchment paper. Pour mixture in and place in a 350º F. oven for about 1 hour. Remove and let cool completely. For best results, refrigerate overnight. When firm, invert onto a cutting board, peel off tinfoil, and cut into small squares. Keep chilled.
VARIATION: Add an additional cup of chocolate chips (mint chips are great) to the mixture before pouring into a baking pan. If desired for mint brownies you can add 1 tsp. to 1 Tbsp. mint extract.