Recipe by Sue Lau
This is guaranteed to satisfy your chocolate fix. Ooey, gooey, fudgey, and chewy.
Top Review by Two Socks
This recipe is but the latest in my quest to find the perfect brownie. The texture of these brownies is great, but I think they are way too sweet considering the recipe only uses semisweet chocolate. I would either cut the amount of sugar in half, or use 3 or 4 ounces of unsweetened chocolate in the brownie batter before adding the chocolate chips. I used Nestle's chocolate chunks to make these which I will never do again (I learned I don't like Nestle for baking). I will definitely make these again, but with the changes said earlier.
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 cup butter or 1 cup margarine (2 sticks)
- 1 cup walnuts, toasted and chopped (optional)
- 4 eggs
- 1 1⁄2 cups sugar
- 2 teaspoons vanilla
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
Directions See How It's Made
- Place 3/4 cup of the chocolate chips and the butter in a saucepan on very low heat, and stir, until melted, being careful not to scorch.
- Allow melted chocolate to cool to room temperature.
- Preheat oven to 325 degrees F.
- Spread walnuts (optional) on a baking sheet (if not already toasted), and bake in preheated oven for 10 minutes; remove pan from oven and allow nuts to cool before chopping.
- Mix together eggs and sugar in a large mixing bowl; stir in vanilla and salt.
- Sift flour, and add in small portions to egg, mixing well after each addition, until thoroughly blended.
- Stir in cooled chocolate and mix well; then fold in chopped nuts (if using).
- Add remainder of chocolate chips (about 1 1/4 cups) to the batter and stir well.
- Pour batter into a greased 9x11-inch pan and spread evenly.
- Bake at 325 degrees for approx 25-30 minutes, then allow brownies to cool in the pan on a wire rack.
- Makes approx 15 brownies, depending on size preference.