In my persistent and very dedicated search for the perfect bite of chocolate, I’ve found only one constant: the brownie.
Nearly every brownie holds a delicious bite of chocolate and sugar that is craved in the dead of winter when you can put hot chocolate sauce on top or when pulled, sun-warmed, from a picnic basket in the summer.
Three years ago, I found this brownie recipe, and I’ve never made another since. I don’t remember how I found it, but the title gives me a very good, but embarrassing guess to the answer. I probably searched, simply, for “chocolatiest,” and got these heavenly creations: The World’s Chocolatiest Brownies.”
With the rising temperatures, I wanted to share a recipe that is can be a standard treat throughout the summer.
World’s Chocolatiest Brownies
From a recipe on Big Oven
Makes 16 brownies
¾ cup sugar
¾ cup butter (a stick and a half)
2 tbs water
2 cups chocolate chips, divided
1 tsp vanilla
¾ cup flour
½ tsp salt
¼ tsp baking soda
Preheat oven to 325°.
In a medium bowl, combine flour, salt, and baking soda. Set aside.
In a saucepan, over medium heat, bring sugar, butter, and water to a boil, stirring occasionally. Remove from heat and stir in 1-cup chips and the vanilla. Stir still smooth. Cool 5 minutes. Beat in eggs one at a time until well mixed. Add flour mixture and combine. Reserve a handful of chips, and then add the remainder of the 1 cup and combine quickly so that they do not completely melt.
Pour mixture into a greased 8×8 square pan. Sprinkle the reserved handful of chocolate chips on top.
Bake for 35 minutes. Cool completely.