Max's Mega Muchables (Otherwise known as double-chocolate brownies)
I decided to make these brownies because of how delicious and fun they are. I really like to make brownies, and I make these ones quite a bit. These brownies are easy to make, and very tasty. When I make these brownies, I usually use box brownies, then get creative on what I’m adding in, so I thought it would be fun to make a new type with my peers. If you decide to make these brownies, you can also change them up. You could add in marshmallows, mint chips, whatever you want.
3 ounces (85 grams) semisweet chocolate, coarsely chopped
1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
2 large eggs
1 teaspoon (5 ml) vanilla
1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
2/3 cup (83 grams) all-purpose flour
1/2 cup of white chocolate
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold, from the fridge. But I bet you’re normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.
Nothing but pure chocolate LOVE...!