This is my favorite brownie recipe of all time. Fudgy, dense, moist and nearly a one-bowl recipe.
Adapted from Tasty Kitchen: Brownies as they Should Be.
- 1½ C. flour (can go up to 2 C. for slightly less fudgy)
- ½ t baking soda
- ½ t salt
- ⅔ C. butter
- 1½ C. sugar
- 4 T. water
- 2 12 oz packages chocolate chips, divided
- 2 t. vanilla extract
- 4 eggs
- 1 C. chopped nuts (optional)
Whisk together flour, baking soda and salt in medium bowl, set aside.
Melt butter, sugar and water in saucepan, bring just to a boil. Remove from heat and dump in one package of chocolate chips and the vanilla extract. Let sit for a minute or two to soften and melt. Stir until smooth.
Whisk in eggs, one at a time, incorporating each one fully before adding the next. (Make sure the chocolate mixture isn’t overly hot, and whisk quickly to avoid cooking the eggs!)
Add dry ingredients to chocolate mixture, stirring until just combined. Add in remaining chocolate chips and nuts.
Pour into greased 9″x13″ pan. Bake for 30-40 minutes.
Half batch: 9″x9″ pan, 25-35 minutes.
1/4/13: Made a half batch: I used the Pfaltzgraf square baking dish and they baked up great, in right about 30 minutes. I also added about 1/4 C. more flour, because the idea of baking a pan of brownies only using 3/4 C of flour seemed impossible. Texture was great.