Amy’s Bread Brownies are a decadent chocolate dessert. A fudgy brownie with a rich chocolate taste. EASY to put together.
We had a friend come for dinner at the last minute and I wanted to have a great dessert that I could put together quickly without having to make another trip to the grocery. I had just made challah bread from The Sweeter Side of Amy’s Bread which was such a success that I was anxious to try some of their other recipes. These brownies were simple, pretty quick and turned out to be the perfect decadent chocolate dessert. They were fudgy and had a deep rich chocolate flavor. I used bittersweet chocolate along with the chocolate chips and used toasted pecans instead of walnuts. Once again the tips in the directions were just what I needed to end up with perfect brownies that were not too done or crumbly. I am two for two from this cookbook.Print
Amy\’s Bread Brownies
- Category: dessert
- 3 1/3 cups semisweet chocolate chips
- 1 cup butter
- 3 ounces bittersweet chocolate, chopped
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1/2 cup flour
- 1 tablespoon flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 13/4 cups walnuts/pecans, chopped and toasted
- Preheat oven to 350º. Grease the pan with softened butter and line the bottom with parchment paper.
- In a medium bowl set over a pot of simmering water, add the butter, half of the chocolate chips and the unsweetened chocolate and melt together, stirring occasionally. Set the mixture aside to cool until it’s warm, not hot, before adding to the eggs in the next step.
- In a large bowl, whisk together the sugar, eggs, and vanilla until they are just mixed. Do not whisk too much. Fold in the warm chocolate mixture.
- In a medium bowl, add the flour, baking powder, baking soda, and salt and whisk together. Fold the dry ingredients into the chocolate mixture until just combined. Add the remaining chocolate chips and the nuts and fold in until just mixed.
- Pour the batter into the prepared pan and spread to an even thickness. Bake for 32 to 36 minutes. Do not over bake. Allow to cool in the pan completely on a wire rack. Chill before cutting, and serve at room temperature.
- The Sweeter Side of Amy’s Bread