I was looking through my saved recipes that I've been wanting to try and I realized there were a TON of brownie recipes...so this blog is about to have a BROWNIE MARATHON!!!!
That's right, get excited for a landslide of ooey gooey chocolatey maddness.
First up, Champagne Brownies. I found the recipe for this one over at 6 Bittersweets. It is also a great way to kick off the 21 day countdown to my 21st birthday! This recipe really blew me away! I mean, champagne and brownies? I really wasn't sure how this could turn out anything short of amazing.
Well, actually, it didn't turn out pretty. I mean, the brownies were amazing! They were fudgey, with a perfectly crisp top, and a hint of zing from the champagne. However, I was lazy and didn't line the pan with parchment paper. When it came to getting the brownies out of the pan, even though they were well chilled, it was a mess! So, we ate these guys straight out of the pan. I think they tasted even better that way. No plates, just a fork and a pan! If you would like beautiful brownies though, I would highly recommend lining a pan with parchment paper!
Champagne Brownies (adapted from 6 Bittersweets)
10 oz dark chocolate chips
4 oz semi-sweet chocolate chips
3/4 cup unsalted butter
1/2 tsp salt
1/2 tsp vanilla
1 3/4 cup sugar plus 1 1/2 tbsp sugar
4 extra-large eggs (the original called for large, but these were all we had)
1 cup flour
1 cup champagne, divided
1. Preheat the oven to 325 and LINE AN 8 INCH SQUARE PAN WITH PARCHMENT PAPER (leave some hanging over the sides of the pan). Grease the parchment paper.
2. In a microwave safe bowl, melt the butter and both chocolates by heating for 30 seconds, stirring, and repeating until the chocolate is melted. Stir in the salt, vanilla and 1 3/4 cups sugar and then place the mixture in a stand mixer to cool for 5 minutes.
3. Beat in the eggs, one at a time, until well combined. Beat in the flour until incorporated. Finally, beat in 3/4 cup plus 2 tbsp champagne and beat on high for 2 minutes.
4. Pour the batter into the prepared pan and bake for about 50 minutes or until an inserted toothpick comes out wet, but with no batter attached.
5. While baking, in a small saucepan, bring 2 tbsp of champagne and 1 1/2 tbsp sugar to a boil. Brush mixture over hot brownies right when they come out of the oven. Let the brownies cook completely. I put mine in the fridge for a few hours. Then, using the parchment paper, you can lift the brownies out of the pan and cut. Or, if you were lazy like me, just get a fork and go to town!