A true family classic. We have been making these brownies for over thirty years. They are a more cake like brownie and rich with chocolate and always studded with extra chips. The third generation is on their way to making these without help, just a watchful eye as the chocolate melts on the stove. If you wanted to tweak this a little, on a few occasions we have added a few tablespoons of espresso to compliment the chocolate, but we recommend not serving those to small children who you want to get to sleep at a reasonable hour.
Double Fudge Brownies
makes 1 9 x 13 inch baking pan
1 ½ cup sugar
2/3 cup butter
¼ cup water
1 12 oz package of chocolate chips plus 1 cup extra chocolate chips (or butterscotch)
2 teaspoons vanilla extract
1½ cup flour
½ teaspoon baking soda
½ teaspoon salt
1 cup of walnuts or pecans (optional)
Preheat oven to 325
Grease a 9 x 13 inch baking pan or pyrex baking dish
Place sugar, butter and water in a small saucepan and bring to a boil. Stir in all but 1 cup of chocolate chips and the vanilla.
Allow mixture to cool, then beat in eggs one at a time. Sift together flour, baking soda, and salt in a large bowl. After sifting, fold in chocolate mixture and remaining cup of chocolate chips and nuts if using.
Pour into a greased 9 x 13 inch baking pan. Bake in preheated oven at 325 F for 40-50 minutes or until a tooth pick inserted in center comes out clean.