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BROWNIES: Triple Chocolate Brownies

Source of Recipe

Chocolate on the Brain


List of Ingredients

2 tablespoons unsalted butter + more for greasing
4 squares (4 ounces) semisweet chocolate
1/4 cup water
1/4 cup unsweetened cocoa powder
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (6-ounce package) milk chocolate chips
1/2 cup chopped walnuts (optional)


Recipe

Place an oven rack in the middle position and preheat the oven to
350°. Line an 8- or 9-inch square pan with aluminum foil, making sure two ends of the foil overhang the pan by about 2 inches so you can easily lift the brownies out of the pan later.

Lightly rub the bottom and sides of the foil with butter. Set aside.

Combine the chocolate, water and butter in a medium, heavy pot over low heat, stirring occasionally. When the chocolate is just melted, turn off the heat and add the cocoa. Stir until combined and set aside to cool for a few minutes.

Add the sugar, eggs and vanilla, and stir until well blended. Add the flour, baking soda and salt, and stir until no flour shows. Stir in the chocolate chips and the walnuts, if using.

Scrape the batter into the pan and bake for 20 to 25 minutes, or until the top feels firm and the brownies pull away from the sides of the pan. Remove from the oven and cool on a rack for 15 minutes.

Carefully lift the ends of the foil and remove the brownies from the pan. Cut into 25 squares and serve. Store in an airtight container or wrapped in foil or plastic wrap.

TIP:
White or semisweet chocolate chips also work well in these brownies.