Dark and Milk Chocolate Brownies

For a recent birthday, I made my friend a chocolate/peanut butter dessert.  Either layer of the dessert can be enjoyed separately, so you are going to get them in two posts.  These brownies are dense and wonderful.  When mixing the cocoa/butter mixture and the eggs, if you butter has not cooled much, you may want to temper the chocolate into the eggs to prevent the eggs from cooking.  To temper, just take a small amount of the chocolate on the fork you whipped the egg with and whip it into the egg.  Once incorporated, pour that into the chocolate mixture and stir in the egg.  Do this for each egg and you won't get scrambled egg in your brownies.

As a stand along dessert, the nutrition information is for a pan cut into 24 brownies.

  1 Cup Butter                                                                           1 Tsp Salt

  1 1/2 Cups Sugar                                                                     1 Tsp Baking Powder

  3/4 Cup Brown Sugar                                                              1 1/2 Cups Flour

  4 Large Eggs                                                                           2 Cups Milk Chocolate Chips

  1 1/4 Cups Hershey's Special Dark Cocoa Powder                                       

Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan, set aside.

Measure cocoa powder into a large mixing bowl, set aside.  Melt butter in a sauce pot.  Add the sugars and stir over medium heat until sugar is fully melted.  Pour over cocoa and stir thoroughly.  Add slightly beaten eggs, one at a time, stirring thoroughly between each one.  When full combined, stir in baking powder, salt and flour.  Stir until just combined and fold in the chocolate chips.  Pour into the pan and bake for 35 - 40 minutes until a toothpick comes out clean.

Per Serving: 279 Cal (42% from Fat, 6% from Protein, 52% from Carb); 4 g Protein; 13 g Tot Fat; 7 g Sat Fat; 4 g Mono Fat; 37 g

 Carb; 1 g Fiber; 27 g Sugar; 52 mg Calcium; 3 mg Iron; 200 mg Sodium