These are good. I haven’t decided which brownie recipe I like the best though. I always make these brownies but wanted to give another recipe a fair chance.
I was very pleased. Even though I made some changes. Yes, sometimes change is good. In this case change was very good because it made me a believer that I can enjoy a less fudgy brownie.
This recipe makes a cake like brownie. But not to cakey. I am not a huge fan of brownies with cake texture. So if you are like me and love a fudgy brownie then you may like this recipe too.
What I also love about this recipe is the cracked up surface. It has the soft almost cake like with a hint of fudge and crunchy top that makes this brownie mouth pleasing.
source: adapted from Kittencal’s Extreme Chocolate Brownies
2/3 cups butter
1 1/4 cups sugar
1/4 cup water
4 cups (24 ounces) semi-sweet chocolate chips
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325 degrees
Grease 9 x 13 pan
In large bowl mix flour, baking soda and salt. Set aside.
Bring butter, sugar and water to a boil in saucepan. Stir constantly until butter has melted and the sugar has dissolved. Approximately 3 minutes.
Remove from heat and stir in 4 cups chocolate chips until melted. Tip: Let chips rest in butter mixture for about 2 minutes then mix. This allows chips to soften and you will get less lumps.
Beat in vanilla to the chocolate mixture.
In separate bowl beat eggs then add them gradually to the chocolate mixture. Mix well.
Add chocolate mixture to the flour/baking soda/salt. Mix well to combine.
Spread in prepared pan.
Bake for 35 to 40 minutes. Be careful not to over bake!
Tip: Best way to cut brownies is with a plastic knife while warm. :)