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Brownies: Double Chocolate Brownie




Source of Recipe


fortheloveofbaking.com


List of Ingredients




3/4 cup all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup butter
2/3 cup white granulated sugar
2 Tbs. water
2 cups semi sweet chocolate chips, divided
2 tsp. pure vanilla extract



2 eggs, beaten slightly



Recipe



Preheat oven to 325º F. Turn a 9 inch square cake pan upside down; mold a large sheet of foil around the bottom of the pan. Remove the foil, keeping it’s shape and turn the pan right side up. Place the formed foil into the pan and form it to fit snuggly, making sure to leave some foil outside of the pan to be used as handles. Lightly spray the foil with non-stick cooking spray.


In a quart sized Ziploc bag combine flour, baking soda and salt; seal bag and shake, shake, shake, set aside. In a small saucepan, melt butter over medium heat, add sugar and water; stir to dissolve sugar. Raise temp to medium high and cook until it just begins to boil; take it off the heat immediately. Add 1 cup of chocolate chips to the butter/sugar mixture and stir until all chocolate chips are melted; add vanilla extract and stir to combine. Pour chocolate mixture into the bowl of your electric mixer; add eggs slowly beating in completely. Add flour mixture and blend in until there is no more flour showing; stir in the remaining 1 cup chocolate chips.


Pour batter into prepared 9 inch square cake pan and bake 35-40 minutes; or until a toothpick inserted in the center only shows moist crumbs and not wet batter. Cool in pan on a wire cooling rack for 15 minutes. Pull brownies out of pan by the foil edges and place on the wire cooling rack to cool completely before cutting into bars cookies.