Cookbook:Double Chocolate Brownies

| American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

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.