I have had this brownie recipe for a long, LONG time. So long, in fact, it’s handwritten on an index card (a yellowed, chocolate-stained index card, I might add)! I have no idea if someone gave it to me or if I found it and copied it from a cookbook or magazine. These are to-die-for brownies. Double chocolate…with chocolate chips stirred in…fudgy…moist…the only brownie recipe you’ll ever need! And easy…almost as easy as making from a box, but a zillion times better. Once you make them, you’ll never make brownies from a box again. Please don’t make brownies from a box again.
Double Chocolate Brownies
1/3 cup unsalted butter
2 tablespoons water
3/4 cup sugar
1-12oz. package semi-sweet chocolate chips (divided)
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nuts (I usually use walnuts)
Preheat oven to 325°. Lightly grease a 9″ square pan.
In medium saucepan, combine butter, sugar and water; stir until butter melts and bring just to a boil. Remove from heat. Add half of the package of chocolate chips and vanilla and stir until smooth. Add eggs, one at a time, beating well after each. Add dry ingredients and stir until smooth. Stir in remaining chocolate chips and nuts. Bake for 30 to 35 minutes. Let cool (if you can wait that long) and cut into squares.