• 16servings
  • 45minutes
  • 88calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 2/3 cups 64% cocoa bittersweet chocolate chips

  2. 3 tablespoons unsalted butter

  3. 3 tablespoons water

  4. 1 cup sugar

  5. 1/2 teaspoon salt

  6. 1 teaspoon vanilla

  7. 3 large eggs

  8. 1/4 cup unsifted flour

Instructions Jump to Ingredients ↑

  1. Position rack on center of the oven and pre-heat to 325*F. Line an 8 inch pan with foil, leaving enough edge to use as handles to lift the brownies out after baking.

  2. Heat chocolate, butter and water in a large microwave-safe bowl at med. power for 2-3 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all chocolate is melted.

  3. With a wooden spoon beat in the sugar, salt and vanilla. Beat in eggs, one at a time until smooth and glossy. Stir in flour just until it's combined.

  4. Spread the batter into prepared pan, and bake for 35-40 minutes, or until a puffed crust forms on top. *The center will still test moist* Do not overbake, as the chocolate will solidify as it cools. Place pan on rack and cool completely for 2-3 hours/ Brownies will cute more easily if allowed to cool overnight. Lift out brownies by the foil handles.

  5. Cut into 16 squares and enjoy :).


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