Recipe by **Sierra**
The dense and creamy texture is more like a confection than a brownie. I found this recipe on a bag of chocolate chips. I can't wait to try them! (Prep time does not include time to cool.)
- 1 2⁄3 cups dark chocolate chips (Extra Dark)
- 3 tablespoons unsalted butter
- 3 tablespoons water
- 1 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1⁄4 cup all-purpose flour, Unsifted
Directions See How It's Made
- Preheat oven to 325°F
- Line an 8-Inch square pan with aluminum foil, leaving edges long enough to easily use as handles to lift brownies out of pan.
- Heat chocolate chips, butter and water in a large microwave-safe bowl at medium power for 2-3 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted.
- With a wooden spoon, beat in the sugar, salt and vanilla. Beat in the eggs, one at a time, until smooth and glossy. Stir in the flour just until combined.
- Spread the batter into the prepared pan and bake 35-40 minutes or until a puffed crust forms on top. The center will still test moist. Do not overbake as the chocolate will solidify as it cools.
- Place pan on rack and cool completely for 2-3 hours. Brownies will cut more easily if allowed to cool overnight or can be covered and refrigerated once cooled to room temperature.
- Remove the brownies from the pan by lifting the foil by its edges. Cut into 16 (2 inch) squares.