Double Chocolate Chunk Brownies
Source of Recipe
From "Small Batch Baking" by Saura Kline
"The question is not whether you love brownies but rather if you prefer them with nuts or without. I prefer mine studded with more chocolate, but if you are on Team Nut, add ½ cup of your favorite chopped nut and fold it into the batter just before baking. This brownie recipe is fudgy, rich, and perfect for when that chocolate craving hits."
List of Ingredients
◦ Nonstick baking spray
◦ 8 tablespoons unsalted butter
◦ ¾ cup semisweet chocolate chips
◦ 2 eggs
◦ ½ cup granulated sugar
◦ ½ teaspoon salt
◦ ½ cup all-purpose flour
◦ ½ cup chocolate chunks
Preheat the oven to 350° F. Lightly spray a loaf pan with nonstick baking spray, and then line it with parchment paper, allowing some parchment to go up 2 inches on the sides.
In a medium microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second increments until they're fully melted, stirring after each increment. Once melted, stir in the eggs and sugar until smooth. Add the salt and flour, then stir until smooth.
Pour the batter into the prepared loaf pan and sprinkle the chocolate chunks over the top. Bake the brownies for 25 to 30 minutes, or until the center appears set and does not jiggle.
Let them cool in the pan for 1 to 2 hours until completely cool, then lift them out of the pan and onto a cutting board by holding the ends of the parchment paper.
Cut into six brownies by cutting in half lengthwise and then into thirds widthwise. Store in an airtight container.
Makes 6 brownies