Sometimes nothing will satisfy a chocolate craving like a chewy, homemade brownie. These double chocolate brownies are so rich and chocolatey, that I never need more than one to feel completely satisfied. Now my sister, a true chocoholic, claims she can polish off a whole pan of these, no problem. And although the original recipe includes nuts, I prefer mine nut-free. My sister adds extra. Maybe you will find happy medium.
Double Chocolate Brownies
1 cup butter
4 squares unsweetened chocolate
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 1/2 cup chopped nuts (optional)
1 cup semisweet chocolate chips
1. Melt the butter and the chocolate squares in a medium saucepan over medium heat, stirring constantly to prevent scorching. Remove from heat.
2. Beat in the sugar.
3. Add the eggs, one at a time, beating each one in well.
4. Stir in the vanilla.
5. Stir in the flour and 1 cup of the nuts if you are adding them.
6. Pour into a greased 9 x 13 inch pan. Press the rest of the nuts on top of the batter. Sprinkle the chocolate chips over the top of the batter, also.
7. Bake in a preheated 350 degree oven for 30 – 35 minutes, or until the top springs back when touched. Do not overbake. Cool and cut into squares.
Variations: Use peanut butter chips, white chocolate chips or butterscotch chips instead of chocolate chips. (You can’t really call them double chocolate brownies if you do this, but oh, well.) Instead of adding nuts to the batter, just sprinkle them on top, or try coconut or toffee bits. If you really want to be decadent, skip the nuts and chocolate chips on top, bake the brownies, cool, frost with chocolate frosting, then sprinkle on the chips and nuts. Then you have triple chocolate brownies!