Jul 22, 2011
I've been using a nearly identical recipe (also from Toll House, using baking bars) for years and it is great. In fact, I just made them twice for parties this week and they were the first to disappear from the dessert table.
As a chocoholic, I like to also fold in large chunks of white and milk chocolate (or dark chocolate, depending upon your preference) just before pouring into the pan. About 2.5 oz of each. If the mixture isn't too hot, they'll stay solid enough so that the brownies have pockets of solid chocolate that add to both the flavor and the presentation. You can never have too much chocolate, in my opinion. :)
A few prep ideas: (1) It is also possible to melt the sugar and butter with a few tablespoons of water in the microwave (using a large microwave safe bowl of course). It is easier, faster, works just as well and it is plenty hot enough to melt the chocolate when mixed in after the sugar is melted. (2) In addition to buttering the pan, I like to line the bottom of the pan with a piece of baking paper to make it easier to get the brownies out and avoid breaking. (3) Remove the pan from the oven just before it is fully done for even moister and denser brownies (it will keep cooking/setting anyway due to the absorbed heat).
BTW, this has become one of my favorite web sites, I just feel a little guilty that my cookbook collection gets so little attention these days.
—lekkerlekker
