Free Recipe Chocolate Chubbies 2

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Chocolate Chubbies 2 Recipe

6 oz (about 1 cup) semisweet
-chocolate chips
4 oz Unsweetened chocolate;
-coarsely chopped
10 tb Unsalted butter; cut into
-tablespoons
1/2 c All-purpose flour
1 ts Double acting baking powder
1/4 ts Salt
6 md Eggs; at room temperature
2 c Granulated sugar
1 tb Vanilla extract
12 oz Swiss white chocolate; cut
-into 1/4-inch chunks
1-1/2 c Pecan halves; coarsely
-chopped
1-1/2 c Walnut halves; coarsely
-chopped

Chocolate Chubbies 2 Preparation

1. Position a rack in the center of the oven and preheat to 325 degrees F. Line a 13-by-9-inch rectangular roasting pan Wth a double thickness of aluminum foil so that the foil extends 2 inches beyond the two short ends of the pan. Lightly butter the bottom of the foil-lined pan. 2. In the top of a double boiler, over hot, not simmering water, melt the chocolate chips, unsweetened chocolate and butter. Remove the top part of the double boiler from the bottom and cool for 1 0 to 15 minutes, until tepid. 3. In a small bowl, using a wire whisk, stir together the flour, baking powder and salt. 4. In a medium bowl, using a Wire whisk, beat the eggs until foamy. Add the sugar and beat until blended. Add the cooled chocolate mixture and mix until smooth. Stir in the vanilla. Stir in the flour mixture until well combined. Using a rubber spatula, fold in the Melted chocolate and nuts. 5. Scrape the batter into the prepared pan and smooth the top With a nibber spatula. Bake the brownies for 20 to 30 minutes, until a toothpick inserted into the center comes out With a few moist crumbs clinging to it. 6. Cool the brownies in the pan set on a Wire rack for 30 minutes. Using the two ends of the foil as handles, lift the brownies out of the pan. Cool the brownies on the foil for at least 2 hours. 7. Invert the brownies onto a cutting board or large plate and gently peel off the foil. Invert again onto a smooth surface and cut into 24 brownies. Posted to Bakery-Shoppe Digest V1 #227 by mreingarcia@juno.com (Marilyn Garcia) on Sep 09, 1997

Cooking Temperature:

Recipe Serves: 24

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