I admit to being a fiend for a good brownie; this one is quite simple but yields an awesome, chewy brownie — great with ice cream or simply on its own. —Dennis Constantine
- Makes 16 brownies
all purpose, unbleached flour
granulated sugar (I sometimes use half white sugar and half dark brown sugar for a more intense brownie)
12 oz pkg semi-sweet chocolate chips (Ghiradelli works well)
pure vanilla extract
In This Recipe
- Preheat oven to 325. Line an 8x8 baking pan with parchment paper — place two sheets, each going in a different direction to create a cradle — allow for slight overhand to use as handles to help lift baked brownies out of pan. Butter parchment paper.
- combine flour, baking soda and salt; mix thoroughly; set aside
- in a medium sauce pan, melt butter, sugar and water. Bring to a slight boil, add one cup of chocolate chips until melted and smooth. Remove from heat
- Beat in eggs one at a time until thoroughly incorporated. Add vanilla. Gently fold in flour mixture until moistened; do not overbeat. Pour into prepared pan and sprinkle with remaining chocolate chips.
- Bake for 20-25 minutes (depending on your oven and depending on your preference for fudginess). Toothpick test for doneness (slightly undercooked makes for really fudgey brownies)
- Let cool in pan for 5-10 minutes, then carefully lift brownies out of pan using parchment paper cradle. Place on wire rack and allow to cool for at last one full hour (two is preferably, but I dare you).