Cookbook:Double Chocolate Brownies

Double Chocolate Brownies
CategoryBrownie recipes
Yield16 brownies
Time1 hour

Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

Ingredients edit

Procedure edit

  1. Let the eggs and butter sit out for 30 minutes to bring to room temperature.
  2. Preheat oven to 165°C (325°F).
  3. In a small bowl, sift together the flour, baking soda, and salt. Set aside.
  4. In a small saucepan combine butter, sugar, and water. Bring just to a boil then remove from heat.
  5. Add half of the chocolate chips (6 oz) and vanilla. Stir until smooth and shiny.
  6. Transfer the chocolate mixture into a large bowl.
  7. Add eggs one at a time, beating well after each addition.
  8. Gradually blend in flour mixture.
  9. Stir in remaining chocolate chips and nuts if desired.
  10. Spread in a greased 9-inch square pan.
  11. Bake at 165°C (325°F) for 30–35 minutes.
  12. Cool completely before cutting into 2¼-inch squares.

Notes, tips, and variations edit

  • Substitute some or all of the flour with whole-wheat flour.
  • To substantially reduce the fat and cholesterol, substitute the two eggs with three egg whites.
  • Substitute the vanilla extract with ½ teaspoon almond extract or 2 teaspoon orange liqueur.
  • For a quicker recipe, don't leave the eggs and butter out; instead, soften the butter in the microwave, and do nothing else with the eggs.