Cookbook:Double Chocolate Brownies

Double Chocolate Brownies
Category	Brownie recipes
Yield	16 brownies
Time	1 hour
Difficulty

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Ingredients

• 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)

Procedure

1. Let the eggs and butter sit out for 30 minutes to bring to room temperature.
2. Preheat oven to 165°C (325°F).
3. In a small bowl, sift together the flour, baking soda, and salt. Set aside.
4. In a small saucepan combine butter, sugar, and water. Bring just to a boil then remove from heat.
5. Add half of the chocolate chips (6 oz) and vanilla. Stir until smooth and shiny.
6. Transfer the chocolate mixture into a large bowl.
7. Add eggs one at a time, beating well after each addition.
8. Gradually blend in flour mixture.
9. Stir in remaining chocolate chips and nuts if desired.
10. Spread in a greased 9-inch square pan.
11. Bake at 165°C (325°F) for 30–35 minutes.
12. Cool completely before cutting into 2¼-inch squares.

Notes, tips, and variations

• 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.