I have been making many brownies lately. I love to bake things with chocolate, so I have tried countless (literally) brownie recipes over the years, only to come back to my all-time favorite:
Scott's Killer Brownies. Scott is a caterer-friend I knew long, long ago. He shared this recipe with me, and never said it was a secret. Since it is really that awesome, and because I am such a giving person by nature, and because I believe in the ultimate success of chocolate-based endeavors, I shall now share it with you. In just a sec - listen up!
The best thing about this brownie recipe is that, if you have any leftover the next day, the high amount of chocolate in it has settled on the bottom to form a very lovely fudge-y crust. The likelihood of this occurring is slim, so stash a (wrapped) piece away in the cupboard or fridge if you really want to test this challenge. Are you ready for the chocolate-y goodness?
Scott's Killer Brownies:
1/3 cup butter
3/4 cup sugar
12 oz bag semisweet chocolate chips (or, if you are feeling very indulgent and serious about your chocolate, you can try 12 oz of the TJ's pound-plus 72% cacao bar, chopped)
1 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350; butter an 8x8 glass pan.
Melt butter, sugar and water until simmering. Remove from heat and pour over 1 cup of the chocolate (about 1/2); stir until chocolate is melted and let cool for about 10 minutes.
Beat in eggs, one at a time, then vanilla.
Add combined dry ingredients, mix well, stir in remaining chocolate chips (I boldfaced that because I sometimes forget to add the rest of the chocolate!!) (nuts, at this point, are optional of course) and spread/pour into prepared pan.
Bake for 25-30 minutes at 350.