This is definitely the best brownie recipe I have tweaked so far! It is luscious, moist, dense and oh-so-fudgy. I brought 2 serving trays of these brownies to the Couples@Work Fellowship last Friday and they were gone in no time! This will definitely be another favorite mainstays.
I have always read from baking books, food magazines and internet food sites that to make brownies (and chocolate cakes, too) moist and fudgy is to underbake it slightly. This time, I really sat beside the oven and kept careful vigil over this batch. And yes! They came out tasting perfect!
1 & 2/3 C granulated sugar
1/2 C butter
2 T water
2 oz Baking chocolate
1/4 t salt
2 eggs
1 & 1/2 t vanilla extract
1 & 1/3 C All purpose flour
2 T Dutch-processed cocoa powder
1/4 t baking soda
1/2 C chopped nuts (optional)
1. Preheat oven to 350F. Grease a 13" x 9" baking pan. Set aside.
2. Microwave butter, sugar, water in a large microwave-safe bowl until mixture bubbles, around 1 and 1/2 min on high, stirring only once. Add the baking chocolate. Stir until melted. (If not using a microwave, use a saucepan to heat butter, sugar and water, just to boiling, stirring constantly. Remove from heat then add the baking chocolate. Stir until melted.)
3. Stir in eggs, one at a time until blended. Stir in vanilla. Add flour, baking soda, cocoa powder salt. Stir well. Stir in nuts, if using. Pour into prepared pan.
4. Bake in preheated oven 15 - 20 min or until toothpick inserted in center comes out slightly sticky. Cool in pan before cutting into bars.
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