Fifteen Chocolate Brownies

Jamie Oliver is genius, and it's not just the British accent. I found this recipe in his book, Cook with Jamie: My Guide to Making You a Better Cook. It's got all kinds of recipes in it. I've made his sticky saucepan carrots (which are REALLY good) and his brownies. I can honestly say I've never had better brownies in my life. It's better than even the Ghiradelli mix you can buy at the store. Of course, it's not as easy as adding eggs and some oil, but almost.

Fifteen chocolate brownies (p. 384)

18 tbsp butter
7 oz dark chocolate, broken up (I used a mixture of 80% cocoa and milk chocolate)
3/4 cup cocoa powder
1/2 cup all purpose flour
1 tsp baking powder
1 3/4 cup sugar
4 large eggs, beaten

1. Preheat oven to 350. Line a 12 inch baking pan with was paper.
2. In a double boiler (put a large pan over simmering water), melt the butter and chocolate until smooth. Whisk dry ingredients in a separate bowl and add to the chocolate. Finally, add in the eggs until smooth.
3. Pour batter into the baking pan and bake for 25 minutes. It is important to not over bake these brownies, so do not test with a toothpick.

These brownies are perfectly moist and melt in your mouth. I found they keep for several days without becoming dry--likely due to the under baking.

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