Prep 15 mins
Cook 35 mins
This is a great brownie recipe that I've made for years. Easy to make and different from the standard brownie.
- 3⁄4 cup unsifted flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup butter
- 3⁄4 cup sugar
- 2 tablespoons water
- 1 (12 ounce) package Nestle semi-sweet chocolate chips, divided
- 1 teaspoon vanilla extract
- 2 eggs
- 1⁄2 cup nuts, chopped
- Preheat oven to 325 degrees.
- In a small bowl, combine 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 6 ounces (1 cup) chocolate morsels and vanilla extract.
- Stir until morsels melt and mixture is smooth.
- Transfer to a large bowl.
- Add eggs, one at a time, beating well after each addition.
- Gradually blend in flour mixture.
- Stir in remaining 6 ounces (1 cup) of chocolate morsels and the nuts.
- Spread into a greased 9-inch square baking pan.
- Bake 30 to 35 minutes.
- Cool completely.
- Cut into 2 1/4-inch squares.
I just made these and I think that the baking soda proportion is wrong. The brownies didn't rise. :(
It's a great basic recipe, having used it for many years, however, I've changed it some. I increased the butter (I only use real butter) to 1 full stick, baking soda to 1/2 tsp, add 1/2 tsp of baking powder and salt to 1/2 tsp. I also upped the vanilla (make sure it's real vanilla (not the artificial or imitation clear kind) to a FULL TBSP, it makes it even better. I also make sure that everything is the freshest for the maximum in taste and texture, sift the dry ingredients once to make sure there are no baking soda/power lumps. Also, for variety, you can use the mini choc chips, or do the initial 1 cup of chocolate after the butter, sugar and water comes just to the boil and then, before you put them in the pan, stir in 1 cup of penut butter chips, or toffee or candy coated chips, or any other kind you may find at the store. For dark chocolate lovers, try making the recipe with the dark choc chips. It brings a deeper flavor to the brownies, a definate richness. I wouldn't try this recipe with milk chocolate, it's way too sweet.
My family has been using this recipe for years. It's everyone's favorite thing. A couple tips to make it perfect: beat the eggs before you add them. I do this while the butter is melting. This will make it easier to get them completely mixed. Transfer the butter/sugar mixture to the large bowl BEFORE you add the chocolate, this will make clean up much easier. Don't worry if you can't get the melted chocolate, butter, and sugar completely smooth, it will smooth out when you add the eggs. And finally, go slowly when you mix in the flour. Add about a quarter of it at a time and fold it in with a rubber spatula. Scrape from the edge of the bowl to the middle and then flip the mixture, as you do this rotate the bowl. Don't add more until there is no white visible when you scrape the whole bowl, this will keep it from getting lumpy. If you add too much at a time you get a lumpy white lumpy.