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