Ingredients
1/2 cups Butter
1/2 cups Milk Chocolate Chips
1 cup Sugar
2 whole Eggs
1/2 cups All-purpose Flour
1/2 cups Unsweetened Cocoa Powder
1/4 teaspoons Sea Salt
1 teaspoon Vanilla Extract
1/2 cups Chopped Walnuts (optional)
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Milk chocolate callets — ganache, bonbons, coating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
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Milk chocolate callets — ganache, bonbons, coating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
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preheat oven to 350 degrees f (175 degrees c). grease a 9x9 baking dish (or you can line the dish with greased parchment paper, allowing some paper to hang over the sides of the dish for easy brownie removal). in a large microwave-safe mixing bowl, add the butter. melt for 1 minute in the microwave (or until the butter has just melted). quickly mix in the chocolate chips with a spatula. they should easily melt into the butter. add sugar and mix well with the spatula. crack in the eggs and beat them well with the spatula. add flour, cocoa powder, salt, and vanilla extract. mix to combine everything. add walnuts and combine. pour mixture into the baking dish and bake for 30 minutes or until a fork poked into the center comes out mostly clean. these brownies are fudgy and moist so the fork doesnt have to be completely clean for them to be perfectly ready. enjoy!