Double Chocolate Brownies
Presented by: Jenny Miller, Seattle
Cook's Note: This recipe is adapted from one printed on a scrap of an old chocolate chip bag in Mom’s kitchen. The temptation is always to cut them too soon, but if you do, they’ll completely fall apart and you’ll be left with a big brownie mess. Give it patience. The chocolate chips need a chance to solidify again.
- 1-1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup butter
- 1-1/2 cups sugar
- 4 tablespoons water
- 2 (12-ounce) packages semisweet or bittersweet chocolate chips
- 2 teaspoons vanilla
- 4 eggs
- 1 cup chopped nuts (optional)
Preheat oven to 325 degrees. Combine flour, baking soda, and salt in a small bowl and mix to combine.
In a large saucepan, melt the butter with the sugar and water. Bring just to a boil and remove from heat. Stir in one package of chocolate chips and the vanilla extract. Whisk in the eggs one at a time, mixing well after each addition. Slowly blend in the flour mixture, and then add the remaining package of chocolate chips and the chopped nuts.
Pour into a greased 9 × 13-inch pan and bake for 30 to 40 minutes, or until toothpick inserted comes out clean. Be careful not to overbake; make sure that your toothpick is coated with uncooked batter and not melted chocolate chips if you continue to bake longer. Let cool at least 2 hours before serving.