|Memorial Stadium, an hour before the game - the stands filled up considerably by kickoff|
|At Halftime - there was still hope for Cal|
|The Bear and the Bruin|
8 ounces (228g) coarsely chopped good quality semi-sweet chocolate - I used Valrhona
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons (80g) all-purpose flour
2 tablespoons (11g) unsweetened cocoa powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips
Milk Chocolate Frosting
1 3/4 cups (210 g) confectioners' sugar
1/4 cup (22 g) unsweetened cocoa powder
1/2 cup (115 g) unsalted butter, softened
2 tablespoons heavy cream or half and half
1 teaspoon vanilla
salt to taste
- Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 8 x 8 inch square baking pan* with aluminum foil and lightly spray with nonstick cooking spray. Set aside.
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
- Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
- Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares.
- Frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies before or after cutting into squares, whichever you prefer.