This is a tall claim, but in my vast experience of brownie tasting and testing, these win -- especially if you factor in the no-fuss recipe! Sprinkle each brownie top with powdered sugar for a snowy look, or use a stencil for an extra-special touch. Makes 16 2-inch squares, or 32 triangles.
1/3 cup butter
3/4 cup sugar
2 tablespoons water
2 cups semisweet chocolate chips, divided
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped nuts (optional), preferably toasted
HEAT oven to 325°. Grease and flour a 9-inch-square pan.
MELT butter, sugar, and water together in a large microwavable glass bowl. Microwave on high for about 1 minute, until butter is melted. Whisk to combine and heat for about 1 minute longer, until bubbling.
WHISK in 1 cup chocolate chips and stir until melted. Let cool slightly. Whisk in eggs and vanilla until thoroughly combined.
STIR in flour, baking soda, salt, nuts, and remaining 1 cup chocolate chips. Stir until flour is thoroughly incorporated.
SPREAD batter in prepared pan, and bake until the top is puffed, shiny, and cracked, about 30 to 35 minutes.
COOL completely in pan on rack.
CUT into squares and serve.
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Did you know? Cutting warm brownies with a plastic knife works like a charm -- no sticky crumbs.
April Hamilton has always said, "Cooking is fun!" She shares her easy, practical recipes for delicious food through her cooking classes for kids and families. April's husband and three daughters help with testing and tasting in their Charleston kitchen. April would love to hear from you: Email aprilskitchencoun...@gmail.com.