I learned a little trick from the Sneaky Chef--baby food is a terrific secret weapon in the kitchen. We're featuring a tasty little recipe as proof of that. Who ever dreamed you could add broccoli to the Ghiradelli Chocolate Brownie recipe and get sweet success!
The chef's at Jack's Harvest were the culinary sneaks that added Sweet on Broccoli sweet potato and broccoli puree. Jack's Harvest makes frozen organic baby food and they've got loads of recipe ideas. Here's their tip: Add three cubes of Jack'??s Harvest Sweet on Broccoli for extra moistness (and veggies!) per batch to your chocolate and butter and melt all three together and add about 3 TBL more flour.
Classic Chocolate Brownies
* 1/2 cup(s) Semi-Sweet Chocolate Chips
* 4 ounce(s) Semi-Sweet Chocolate Baking Bar
* 1/2 cup(s) (1 stick) unsalted butter, cut into pieces
* 1 cup(s) firmly packed light or dark brown sugar
* 1 teaspoon(s) pure vanilla extract
* 2 large eggs
* 3/4 cup(s) plus 2 tablespoons all-purpose flour
* 1/4 teaspoon(s) baking powder
* 3/8 teaspoon(s) salt
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into i-inch pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanlla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
Bake for 25 to 30 minutes, until a tester comes out clean.
Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares