The Beach and Brownies

Before school ended for the school year, we planned a beach day with Cassidy, Gracie and Jessie G. We scheduled it for the first week of summer.

We packed a picnic, I baked some brownies and we loaded up the car with all the beach gear and set off for a really fun, casual, easy day.
I pulled out my 125 Cookie book and selected a not so complicated brownie recipe. The recipe called for semi-sweet chocolate bits, but I substituted both white chocolate and bittersweet chocolate. These are must for anyone’s repertoire!
These would also be great with nuts!
The weather was perfect, the company was perfect and their was no one on the beach, but us!



6 Tbl. unsalted butter
3 oz. unsweetened chocolate, chopped
3/4 C. plus 2 Tbl. unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 C. pus 2 Tbl. sugar
1 tsp. vanilla
1 C. chocolate chips (your preference)
I used both white and bittersweet chocolate


1. Preheat oven to 325*. Butter an 8x8x2-inch pan
2. Put the butter, unsweetened chocolate and 2 Tbl. water in large heatproof bowl set over, but not touching, a saucepan of barely simmering water. Stir until smooth. Set aside to cool slightly.
3. Stir flour, baking powder and salt together. Set aside.
4. Beat eggs and sugar until lightened in color. Add vanilla. Add chocolate mixture, blending until incorporated. Add the flour mixture. Stir in the chips. Spread the batter, evenly, in the prepared pan.
5. Bake for about 30-35 minutes (mine were perfect at 30 minutes) or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for about 1 1/2 hours. Cut and enjoy.
These would also be great with nuts!

The Urban Baker /


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