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.
From: The Kid-Friendly Food Allergy Cookbook Leslie Hammond & Lynne Rominger 2004 ISBN#1-59233-054
1/4- 1/2 cup sugar (the additional sugar can be left out entirely if desired)
3/4 cup butter, earth balance or 5/8 cup sunflower oil
2 cups semisweet chocolate chips (use dairy free chocolate if dairy is a concern)
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 double boiler or a microwave-proof bowl, combine the butter/oil/earth balance and chocolate chips and melt over double boiler or 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 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 paper, and cut into small squares. Keep chilled.
* for a Christmas variation, along with the vanilla or instead of vanilla, 1 tsp-1tbsp mint extract can be added to make a chocolate mint brownie. Crushed candy cakes can also be sprinkled on the finished brownies.
* This recipe can be used as brownies but can also be used to make a flourless chocolate cake in a round or springform pan or as cupcakes with a muffin tin and liners.If using this recipe for cupcakes, check them starting at 30 minutes and remove when firm and cooked through.