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the Bucket Brownies
Nb persons: 16
Yield:
Preparation time:
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| ingredients | |
| 1/2 cup (that's 1 stick) | unsalted butter, cut into 8 pieces |
| 2 cups (12 ounces) | Guittard Choc-au-Lait Vanilla Baking Chips, (if you prefer, you can use white chocolate chips instead) |
| 2 | large, room temperature eggs |
| 1/2 cup | sugar |
| 1/4 teaspoon | salt |
| 1 teaspoon | pure vanilla extract |
| 1 cup | all-purpose flour |
| 1/2 cup dark/bittersweet chocolate chips (if you prefer, you can use milk chocolate instead) | |
| 1/2 cup | Guittard Cappuccino chips, (feel free to use peanut butter or butterscotch chips instead) |
method
Preheat oven to 325ºF. Line an 8x8 inch square pan with foil, leaving about a 1-inch overhang along the edges. Lightly butter the foil.
Combine the sliced butter and 2/3 cup of the vanilla chips in a large, heat-proof bowl. Place the bowl over a large saucepan that has been filled with about an inch of water (make sure that the bottom of the bowl does not touch the water). Bring the water to a simmer. Stir the butter and vanilla chips together until melted and smooth. Remove the bowl from the saucepan and set the vanilla-butter mixture aside.
In a large mixing bowl, combine the eggs, sugar, and salt. Beat on high speed for about 5 minutes, until pale and thick. Add the melted vanilla-butter mixture and vanilla extract. Beat on low speed until combined. Use a large rubber spatula or wooden spoon to mix in the flour until just combined. Stir in remaining vanilla chips, chocolate chips, and cappuccino chips. Pour the batter into prepared pan.
Bake for 35-40 minutes, or until toothpick inserted in center comes out almost clean. Top should be slightly browned. [Note: If the edges look like they're browning too fast, cover them with the foil overhang.]
Cool completely before cutting into squares.
Makes about 16 servings
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