Ultimate Chocolate Brownies

Brownies may be the ultimate chocolate guilt-ridden indulgence especially when overly iced however I prefer them without a sugary layer of icing; as the thin crackled top provides a bit of crunch to the chewy cake like interior and the delicate pastel candy sprinkles add an understated decorative touch. These brownies, to me, are the ultimate as they embody everything I prefer in brownie however just don't take my word for it; try the recipe and see if they measure up to your ultimate brownie. I know one thing is for sure you won't be disappointed!  

Ultimate Chocolate Brownies

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3/4 cup (175ml) cocoa powder

1/2 teaspoon (2ml) baking soda

2/3 cup (150ml) butter, melted and divided

1/2 cup (125ml) boiling water

2 cups (500ml) sugar

2 eggs

1 teaspoon (5ml) vanilla extract

1 cup (250ml) unbleached all purpose flour

1/3 cup (32 grams) oat flour

1/4 teaspoon (1ml) salt

1/2 cup (125ml) dark chocolate chips

1/2 cup (125ml) white chocolate chips

decorating candy sprinkles, for decorating, optional

Preheat oven to 350ºF (180º) Grease and flour a 9 x 13 x 2 - inch rectangle pan or two 8 - inch square baking pans. Line the bottom with baking parchment.

In a bowl combine together the flour, oat flour, salt, dark chocolate chips and white chocolate chips.  

In another large bowl stir together the cocoa powder and baking soda. Stir in 1/3 cup (75ml) butter. Add the boiling water, stir until the mixture thickens. Add sugar, eggs, remaining butter and vanilla extract, stir until smooth. Add the flour mixture to the cocoa mixture and stir until well combined. Pour the batter into the prepared pan and evenly distribute and smooth the top using a butter knife. Sprinkle the top with decorating candy sprinkles.      

Bake for 35 to 40 minutes for a single 9 x 13 x 2 inch pan or 30 to 35 minutes for two 8 inch square pans or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack before cutting.    

- JD