Best Ever Brownies and the SRC

Yay! It's Secret Recipe Club time again!! I got assigned the blog teaandscones.wordpress.com and Margaret's blog was very interesting to page through... So many options, with so much variety! Definitely a little something for everyone! :) She is involved in quite a few cooking clubs, which keeps the ideas flowing and makes for something new around every corner...

Once again, as is normal when I get an SRC blog to look through, I found several recipes that I wanted to try... From a couple different types of chicken fingers (my kids would love!) to a fun drink and the brownies that I picked for my post today there were a lot of fun recipes. I'm also going back really soon to try the chocolate blueberry ice cream that she talks about... Um, yum! :)

These brownies were ooey, gooey and delicious... They tasted wonderful paired up with some ice cream! We had them as an afternoon treat this weekend with the kids and they devoured their pieces as well... These are a bit more time consuming then my normal brownie mix, but definitely worth the time! :) Thanks for the fabulous recipe Margaret!

Best Ever Brownies
(recipe found at teaandscones.wordpress.com)

1 1/4 cups sifted flour
1 teaspoon salt
1 cup butter
4 ounces unsweetened chocolate squares, coarsely chopped
2 ounces bittersweet chocolate squares, coarsely chopped (I ended up using semisweet)
2 cups sugar, divided
1 teaspoon vanilla
4 large eggs

Preheat oven to 350. Sift flour and salt together and set aside. In a saucepan melt together butter and chocolates. Add 1 cup sugar to melted mixture and stir until sugar is dissolved. Remove from heat and add vanilla. At this point she said to pour it into a large bowl. I just left it in the saucepan, off of the heat, and mixed it all up in there... Seemed to work for me and less pans! :) Pour remaining 1 cup sugar into bowl of a mixer and add eggs. Hand whisk just until combined. Pour half of sugar mixture into chocolate mixture, slowly and stirring constantly to avoid eggs setting from the heat. Using mixer with whisk attachment, whisk eggs until doubled in size and pale, about 3 minutes. Slowly stir into chocolate mixer. When eggs are just about incorporated, add flour mixture and fold in until all ingredients are combined. Pour mixture into 9" square baking pan. Bake for 20-25 minutes or until the top is dark and cracked and the inside is barely set and gooey. Cool on rack.