Add a little fruit to your brownie.
By Mary Claire Ekstrom
¾ cup unsalted butter
1 ¼ cup semi sweet chocolate chips
1 ¼ cup flour
½ tsp. salt
4 large eggs
2 tsp. vanilla extract
1 ¼ cup white sugar
1 cup brown sugar
1 ½ cup Brookside dark chocolate morsels (We used the pomegranate flavor)
Line a 9×13” pan with parchment paper or foil. Grease Parchment paper or foil with cooking spray or butter.
Cut unsalted butter into bite size squares and pour into saucepan. Add chocolate chips, and then put the saucepan on low, stirring frequently until the mixture is smooth and milky. Take the saucepan off heat.
Preheat oven to 350.
In a medium mixing bowl, beat eggs with electric mixer until blended and bubbly. Then add vanilla, white and brown sugars and whisk on medium until thoroughly blended.
Once the chocolate sauce is lukewarm, pour half of it into the egg mixture and fold until even. Pour in the other half of the sauce into the mixing bowl and repeat.
In a separate, small bowl, sift flour and salt. Then, whisk together with a fork. Fold the flour/salt mix into the mixing bowl.
Then, pour the brownie batter into the lined and greased 9×13” pan.
Dot the poured mix with Brookside chocolate morsels, and push them deep into the batter.
Place on middle rack of the oven for 25-30 minutes or until a toothpick comes out of the center clean. You can also tell if it’s ready when the top film starts to wrinkle.
Serve these brownies while they’re still warm and gooey.