These brownies are decadent, dense, delicious. I feel like I need a small spider named Charlotte to come up with the best word to describe these brownies.
Better yet, they were so simple my little boy could help me and so quick he didn’t even have time to make a huge mess.
My entire family is chock full of chocoholics and I have made my fair share of brownies from a box. But when I go to my local coffeeshop, Regency Cafe, I indulge in the very dense, dark chocolaty brownie that has ruined me for the cakey ones. I decided I wanted to make my own. But I needed it to be easy and preferably not require me to head out to the store.
I had to bypass the high-browed recipes that called for instant espresso and high-grade chocolate and with a little internet searching I found this one from “Starters to Closers,” a charity cookbook put together in 2001 by the Seattle Mariners to help support pediatric oncology at a hospital in Washington. The only change I made was using 10 oz of chocolate chips instead of a 12-oz block style bittersweet chocolate.
I’m shocked to report they lasted an entire week at my house.
Double Chocolate Brownies
10 oz bag of dark chocolate chips
3 Tbsp butter
3/4 cup granulated sugar
3 1/2 Tbsp water
3/4 cup flour
3/4 tsp salt
Preheat oven to 325 degrees F.
- In a medium saucepan, combine 6 oz chocolate chips with butter, sugar and water. Cook over low heat, stirring, until melted. Set aside to cool slightly.
- Stir the remaining chips into melted chocolate mixture. Whisk in eggs, flour and salt. Batter will be thick and lumpy.
- Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool.