I'm not too much of a chocolate nut and therefore don't really have a thing for brownies but I decided to make brownies (Irish brownies to be exact) for my husband and a good friend that decided to visit us for a few days. I made a dozen brownies and I must have eaten half of them.
Unlike regular brownies Irish brownies are not fudgy and too chocolatey, instead they are light in color and have bits of chocolate in each bite which makes them a finer version of chocolate chip cookies, finer because the pieces are larger, thicker, crunchy on the outside and chewy on the inside (the perfect dessert texture), yum.
Eat them plain or with a dollop of fresh vanilla ice-cream, perhaps a glass of milk? Either way you choose you don't loose.
Ingredients:
2 cups packed brown sugar
2/3 cup vegetable oil
3 eggs
2 tspn vanilla (vanilla extract)
2 cups unbleached all-purpose flour
1 tbsp non-aluminum baking power (available at Wholefoods, will state "aluminum free" on the label)
1/2 tspn salt
3/4 cup chocolate chips (I used semi-sweet chocolate chips since the recipe doesn't specify)
Recipe:
Blend the brown sugar and oil in a large mixing bowl.
Add the eggs into the sugar oil mixture one at a time until incorporated, do not overmix.
Once all the eggs are added in add the vanilla and mix it in until incorporated.
In a second bowl sift the flour, baking powder and salt.
Stir the dry flour mixtures into the wet mixture (oil, sugar, eggs & vanilla).
Then add the chocolate chips and stir or fold in until blended.
Pour the batter into an oil 9 x 12 inch baking pan (not owning a 9 x 12 inch baking pan, I used two smaller baking pans, if you do decide to use two smaller pans keep in mind that the brownie will rise a little bit while baking).
Bake in a pre-heated 350 degree F oven for about 30 minutes, or until a knife or toothpick comes out clean when testing for doneness (my brownies took an extra 5 minutes or so took cook through).
Cool the brownie bars once done and then slice into bars.
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