It seems like just yesterday this sweet, tiny, happy little girl was born. And here we are…15 years later! Where has the time gone? 🙁
Every year on her birthday, she gets to pick her favorite dinner and dessert and I make it just for her..well..and us too. And this year were two new request: These Baked Chicken Flautas, and Brownies!!
I had a package of boxed brownies I’d purchased before the arrival of Ol’ Blue Eyes, but those definitely wouldn’t do for a special birthday treat. So I went in search of a perfect brownie recipe. But they were all so different! Some called for just chocolate, some called for cocoa powder and chocolate. Some seemed too chocolately, some not chocolately enough. So after much research, I came up with this recipe. And boy were they good!!!
- 1 stick + 3 tbsp. (11 tbsp.) butter
- 1¼ c sugar
- ¾ c unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
- 2 eggs, cold
- ½ c all-purpose flour
- ⅛ tsp baking soda
- ¼ tsp salt
- 1 tbsp cornstarch
- 1 cup Ghirardelli Milk Chocolate chips
Preheat oven to 325 degrees.
Generously spray an 8×8 pan with cooking spray.
In a microwave safe bowl, combine butter and sugar. Microwave on high for about a minute. Remove, stir and let sit for a few minutes until it’s cooled. Add the cocoa powder and vanilla and stir until combined.
In a separate mixing bowl, combine flour, cornstarch, baking soda and salt and mix well.
In the bowl of your stand mixer with whisk attachment, pour in the butter/sugar/chocolate mixture. While mixing on low speed, slowly add each egg. Then slowly add in the flour mixture, mixing until all lumps of flour have been combined.
Remove bowl from the stand, and gently fold in chocolate chips.
Spread the brownie mixture evenly into greased pan, and bake at 325 for 25-35 minutes.