Double Chocolate Brownies
Total Time
1 hour
Servings
16 brownies
⅓ cup unsalted butter
¾ cup white granulated sugar
¼ cup water
1 package (12 ounces) dark or bittersweet chocolate chips, divided in half
1 teaspoon vanilla
¾ cups all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 ea. (100 g) standard eggs
½ cup chopped nuts (optional)
Let the eggs and butter sit out for 30 minutes to bring to room temperature.
30 minutes
Preheat oven to 165°C (325°F).
In a small bowl, sift together the flour, baking soda, and salt. Set aside.
In a small saucepan combine butter, sugar, and water. Bring just to a boil then remove from heat.
Add half of the chocolate chips (6 oz) and vanilla. Stir until smooth and shiny.
Transfer the chocolate mixture into a large bowl.
Add eggs one at a time, beating well after each addition.
Gradually blend in flour mixture.
Stir in remaining chocolate chips and nuts if desired.
Spread in a greased 9-inch square pan.
Bake at 165°C (325°F) for 30–35 minutes.
30–35 minutes
Cool completely before cutting into 2¼-inch squares.
- •Substitute some or all of the flour with whole-wheat flour.
- •To substantially reduce the fat and cholesterol, substitute the two eggs with three egg whites.
- •Substitute the vanilla extract with ½ teaspoon almond extract or 2 teaspoon orange liqueur.
- •For a quicker recipe, don't leave the eggs and butter out; instead, soften the butter in the microwave, and do nothing else with the eggs.