Chocolate chip brownies

I am so lucky to be enjoying a cool front this week. The weather is now wonderful! The temperature has slowly dropped especially at night, and I am so loving it. Fall is right around the corner. I cannot wait till it’s cool enough to wear leggings, sweaters, & boots. I know we all like to bake when the weather starts cooling down too, when you want to warm up your kitchen with scrumptious desserts and cakes. Lebanon's climate is characterized by a hot and virtually rain-free summer, reaching a high temperature of 35°C in August.

This Saturday I woke up around 9 o'clock. I was dreaming about baking something. I wanted something quick so that I can enjoy my morning coffee on the balcony. I didn't want to spend long hours in the kitchen whipping up a cake that will be devoured in 3 hours... :)

So I thought about brownies... but not any brownie... a double chocolate brownie with chocolate chips... Brownies are among my favorite treats, they're dense and fudgy.
These brownies have chocolate chips and melted chocolate in the batter which makes them doubly delicious.



Ingredients:
8 oz (225 g) semi sweet chocolate, chopped
3/4 cup (170 g) unsalted butter, cubed
1 cup (200 g) sugar
2 tsp vanilla extract
4 large eggs
pinch of salt
1 cup (125 g) all-purpose flour
Approximately 1/2 cup chocolate chip

Preheat oven to 350ºF (180ºC). Line a 9×13 inch baking dish with parchment paper.

Melt the chocolate and butter together in a heat proof bowl set over a saucepan of simmering water, stirring often. When chocolate is melted and smooth, remove from heat and let cool for a few minutes. Add the sugar and vanilla extract and combine with a wooden spoon. Add the eggs one at a time, mixing after each. Add the salt and flour and stir until combined.

Pour the batter into the prepared baking dish and use a spatula to spread it evenly. Sprinkle the chocolate chip onto the brownie batter.

Bake for 25 to 30 minutes, or until the edges appear crispy but a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool to room temperature.

Store the brownies in an airtight container at room temperature 3 to 4 days, or in the fridge for 1 week.



Brownies aux pépites de chocolat

Ingrédients:
225 g de chocolat 60% cacao, coupé en dés
170 g de beurre, coupé en dés
200 g de sucre
2 cac d'extrait de vanille
4 oeufs
une pincée de sel
125 g de farine
1/2 tasse de pépites de chocolat 



Préchauffez le four à 180ºC. Chemisez un moule carré.

Faites fondre le chocolat et le beurre au bain marie. Lorsque le chocolat et le beurre ont fondu, retirez du feu et laissez refroidir quelques minutes. Ajoutez le sucre et l'extrait de vanille. Mélangez avec une cuillère en bois. Ajoutez les œufs, un à un, tout en mélangeant bien après chaque ajout. Ajoutez le sel et la farine et mélangez.

Versez la préparation dans le moule en lissant la surface avec une spatule. Saupoudrez les pépites de chocolat dessus. 

Enfournez 25 à 30 minutes, ou jusqu'à ce qu'un cure-dent inséré au centre du brownie en ressorte avec des grumeaux et non pas complètement propre. Laissez refroidir complètement. 

Vous pourrez conserver ces brownies 3 à 4 jours dans une boîte hermétique ou au frigo pour une semaine. 

Sunset in Chnaniir, Lebanon