Author Notes
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
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Ingredients
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3/4 cup
all purpose, unbleached flour
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1/4 teaspoon
baking soda
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1/4 teaspoon
salt
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3/4 cup
granulated sugar (I sometimes use half white sugar and half dark brown sugar for a more intense brownie)
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1/3 cup
unsalted butter
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2 tablespoons
water
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1
12 oz pkg semi-sweet chocolate chips (Ghiradelli works well)
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1 teaspoon
pure vanilla extract
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2
eggs
Directions
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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.
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combine flour, baking soda and salt; mix thoroughly; set aside
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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
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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.
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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)
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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).
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