Killer Brownies

December 16, 2011

If you really want great raves on your next batch of brownies, throw out the store box version and make them from scratch.

These brownies are my family’s favorite. The taste is rich and well, chocolatey. Something no box mix can achieve, in my opinion. This batter goes together quickly. These are moist and dense because I let the chocolate mixture cool completely before adding it to the dry ingredients. When baked, cool, then cut into squares and put into cellophane or a decorative box; they make a great gift from your kitchen.

Best Killer Brownies

Makes 16

3/4 cup unbleached all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
5 tablespoons butter
2 tablespoons water
One twelve ounce package milk chocolate chips
1 tablespoon vanilla extract
2 large eggs
2/3 cup chopped walnuts (or other nuts of your choice)

Preheat the oven to 325F

Line the bottom and sides of a 9 inch square pan with aluminum foil. Brush the foil with melted butter or baking spray and set aside.

In a medium bowl combine the flour, baking soda and salt.

In a small saucepan, melt the butter over low heat, add the sugar and water and mix until well combined and the sugar is melted. Stir in 1 cup of the chocolate chips and the vanilla and stir until the mixture is smooth. Allow to cool completely then stir in the eggs one at a time until well blended and the remaining chocolate chips.

Add the chocolate mixture to the bowl with the flour and combine well. Stir in the nuts.

Transfer the mixture to the prepared pan and bake for 30-35 minutes or until a cake tester comes out just a bit wet. Do not overbake the brownies. They will settle some when taken from the oven and placed on a cooling rack.

Cool completely then cut into squares.

These can be frozen without cutting into squares first. Let defrost when ready to serve, then cut.

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