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These are just as rich, debauched, and liberal as they look. A very thick and fudgy brownie loaded up with chocolate chips beat which a sticky layer of salted caramel. In case you're into ooey, gooey, and fudgy–you would prefer not to pass up this formula.
I venerate this brownie formula. Which says a great deal, since any individual who realizes me realizes that I am a crate blend brownie young lady. In any case, these brownies? I'd pick these over a container blend. We should discuss what makes them so thick and fudgy… essentially, it comes down to utilizing a couple of great fixings: margarine, sugar, eggs, CHOCOLATE, a smidgen of cocoa powder to heighten the flavor, and a little flour.
The extents of the fixings are extremely imperative to the fudginess of these brownies. You'll see that contrasted with the measure of flour there is a LOT of margarine and sugar. Also, no raising operators at all like preparing soft drink or heating powder.
This makes the brownies thick, precisely how I like them. This formula likewise calls for both chocolate and cocoa powder. The chocolate (utilize a decent quality heating chocolate in the event that you can as opposed to chocolate chips) give these brownies that profound chocolate flavor escalated by the cocoa powder.
INGREDIENTS:
- 1 cup butter
- 4 ounces semi-sweet chocolate
- 2 cups sugar
- 4 eggs
- 1 1/2 cups flour
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- approximately 10 ounces caramel sauce
- coarse sea salt
DIRECTIONS:
- Preheat to 350ºF. Lightly grease a 9x9 baking dish.
- Melt together the butter and the semi sweet chocolate. Let cool slightly.
- Stir in the sugar and the eggs. Mix in the flour, cocoa powder, and salt. Fold in the chocolate chips.
- Spread the batter in the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted comes out mostly clean.
- Let cool completely before topping with caramel sauce and sprinkling with sea salt.
- Pssst! Short on time? Try the quick and easy version of this recipe here!
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