In a large, microwave safe bowl, melt the butter and 1 cup of the chocolate chips at 50% power, stirring every minute, until melted and smooth. Cool to room temperature. Add the brown sugar, eggs and vanilla to the chocolate mixture and stir until well combined. Stir in the flour, cocoa powder, salt and baking soda until just combined.
In a medium bowl, add the wet ingredients and combine. Next, add the dry ingredients. Stir until all ingredients are incorporated together. Pour the mixture into a greased 8 x 8 pan. Top with chocolate chips and/or nuts if desired and bake for 25–30 minutes. Let cool and then drizzle with caramel sauce.
Steps. Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool 5 minutes. In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes.
Directions. Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment. Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars.
Step One: Preheat the oven to 350° Farenheit and line an 8x8 square baking pan with parchment paper. In a microwave safe mixing bowl, melt the butter. Add both sugars to the bowl and whisk for a few minutes until the texture resembles a paste and pulls away from the side of the bowl. . 203 95 209 378 203 156 25 259

dark chocolate for brownies