Part of me doesn’t want to share this brownie recipe, but I have a feeling that these chunks of heaven are so good, they could probably help achieve world peace. That’s right… world… peace. The secret? It uses chocolate chips.
Many, many years ago, I found this recipe in the San Francisco Chronicle. I have tried to find it on their website, but it’s so old that the internet wasn’t around when they printed it in the newspaper.
Personally, I think this recipe is really easy, but I’ve been making it for quite a while, so maybe I’m not the best judge.
Here’s a little tip: Don’t cheap out on the chocolate chips in this recipe. Get the really good kind. I prefer dark chocolate Ghirardelli chips. You can use semi-sweet if you prefer, but the dark chocolate ones give it another depth that makes it go very well with a glass of red wine. Remember, this dessert is a splurge, so you might as well do it right.
1/3 cup butter (use unsalted butter not margarine or some substitute crap)1 12 ounce bag of chocolate chips
1 tsp vanilla (again use real vanilla extract not that fake stuff)
1/2 cup sugar
2/3 cup flour
1/4 tsp salt
1/2 cup nuts (this is optional and choose the nut based on your preference)
Preheat oven to 325 degrees. Grease and flour an 8 inch square pan. Combine butter and 1 cup of chips in a saucepan and place over low heat. Stir this almost constantly until melted and smooth. Set aside to let cool slightly. I keep the mixture in the saucepan and mix it all by hand.
Beat in eggs and vanilla, then add sugar and beat until smooth. Add flour and salt until blended. Stir in nuts and remaining chocolate chips.
Spread in prepared pan and bake for 35 minutes. The center should remain moist. Cool 15 minutes, then cut.