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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
(see
Mom Tip 1)
- 1/2 cup chopped walnuts (optional)
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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 (see Mom Tip 2). Cut into 25 squares and serve.
Store
in an
airtight container or wrapped in foil or plastic
wrap.
Mom Tip 1
White or semisweet chocolate chips also work well in
these
brownies.
Mom Tip 2
If you want a fourth level of chocolate, ice these
brownies
with
Chocolate Buttercream Icing (page 68),
Couldn’t-Be-Simpler
Chocolate Icing (page 65) or Quick Fudge Icing (page
71).
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