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STANLEY’S BROWNIES

April 16, 2015

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April 15 is not only tax day but it is the birthday of my wonderfully, cheerful friend Stanley. Stanley has the greatest smile and a warm personality so when it came to his 90th birthday I developed this recipe just for him.

 

 

INGREDIENTS

• 1 1/2 sticks unsalted butter
• 1 cup sugar
• 1 cup unsweetened Hershey Special Dark cocoa powder
• 1 cup all-purposed flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla extract
• ½ milk chocolate chips
• 1 cup white chocolate chips
• Confectioners’ sugar, optional


DIRECTIONS

Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan. When it’s melted, add the sugar, stirring with a wooden spoon over a low heat to blend with the melted butter.

Whisk together the cocoa powder, flour, baking soda and salt. Remove the pot from the heat then stir the dry ingredients into the pan. In a bowl using a hand mixer whisk the eggs with the vanilla extract into light and fluffy. This will give the brownies a nice lift then mix this into the brownie mixture in the pan.

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Stir in one half of the white chocolate and pour into a baking pan (you may want to line the bottom of the pan with parchment paper), spread the mixture evenly with a spatula. Sprinkle the remaining chocolate chips on top of the brownies. Bake in the preheated oven for 22-24 minutes.

Transfer the pan to a rack to cool a little before cutting into desired size pieces. This is a really rich brownie which can be served warm or cool with vanilla ice cream or with a dusting  confectioners’ sugar. I used a sprinkling of peppermint dust before baking.

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For richness and a deep flavor I used the Hershey Special Dark cocoa powder. You can use any form of chocolate such as chocolate chips, milk chocolate or bars. This is also a rather simple recipe and it can be whipped up in no time and ready for almost any occasion and because this recipe makes such a large amount it can be stored in the freezer for later. I doubt if it would come to that.

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