- 150g butter + enough to grease a 13×9 baking pan
- 300g sugar
- 59g water
- 24oz semi-sweet chocolate chips, divided
- 2 teaspoons vanilla
- 4 eggs
- 120g flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 325 degrees F.
- Grease a 13×9 inch baking pan.
- In a heavy saucepan, bring butter, sugar, and water to a boil, stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes).
- Remove from the heat. With a wooden spoon stir in 12oz of the chocolate chips until melted, then add the vanilla.
- In a large mixing bowl whisk the eggs then gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed.
- In a separate mixing bowl (small is fine) mix together the flour, baking soda, and salt, then add to the chocolate mixture, stirring well to combine.
- Stir in the remaining chocolate chips.
- Spread in the prepared baking pan.
- Bake for 35-40 minutes. This part is kind of hard to describe because a toothpick is never going to come out completely clean due to the whole chocolate chips mixed in at the end. The whole chocolate chips will look shinier than under cooked batter on a wooden toothpick. DO NOT OVER COOK.
- Allow to cool for 30-45 minutes. I know, they smell amazing, but they are napalm hot right now and will fall apart if you try to remove them from the pan. Plus, see the part in all caps in the previous point? They will finish cooking in the pan. If you cut them up and remove them from the still very hot baking pan, you stop the cooking process. Patience, my child 😉
- Cut into squares and enjoy!
A few things:
- I suppose you could add nuts, if you hate the people you’re serving them to (I’m a brownie purist, fight me).
- ALWAYS read the ENTIRE recipe first.
- I usually prep the flour mixture and eggs before I melt the butter so that everything can just come together smoothly instead of having to stop to prep. This is where reading the entire recipe first comes in handy (see what I did there?)
- Bring the eggs to room temp prior to starting so they don’t start cooking when you add the chocolate mixture. Cooked eggs prior to baking = bad news bears (I’m on a ROLL today 😀 ) for brownies.