When the main ingredient is chocolate chips, can it even be bad?
Makes: one 9×9 pan or two mini cast iron skillets. I won’t tell you how many pieces to cut them into, but they’re powerful and a little bit goes a long way.
- 3/4 cup white sugar
- 1/3 cup butter
- 2 cups of chocolate chips (the regular-sized 11.5 oz bag is the exact right amount). I use semi-sweet and it makes the brownies sweet enough for me, but if you wanted to use milk chocolate you probably wouldn’t ruin them.
- 2 eggs
- 1 tsp. vanilla extract (I never ever measure vanilla, so I just put in a medium splash)
- 3/4 cup flour
- 1/4 tsp. salt
- Put sugar, butter, and 2 tablespoons of water into a medium saucepan over medium heat. Stir constantly until boiling.
- Remove saucepan from heat and stir in 1 cup of chocolate chips until smooth.
- Let stand for 5 minutes to cool, then add in the eggs one at a time (you don’t want to dump the eggs in while it’s too hot or they’ll cook and you’ll be in a PREDICAMENT). Add in the vanilla now too.
- Stir in the flour and salt at the same time. Add the other cup of chocolate chips last (it’s nice because they don’t get 100% melted, so you end up with something truly beautiful when all is said and done)
- Bake at 325 for about 25 minutes. Because of the excessive chocolate chips, you will not be able to test for doneness with a toothpick. It will always come out covered in melted chocolate. It is the cross this recipe has to bear.
You can eat these warm (They’re so gooey you can’t pick them up. You HAVE to use a fork or spoon. It’s amazing with Blue Bell Homemade Vanilla) OR you can eat them cooled. They’re good leftover for several days. I just cover them with foil and leave them on the counter. After they’ve cooled, they have an all new spectacular texture with the solid chocolate chips and the magic that holds them together. I highly recommend at least saving a little bit the first time you make them so that you can experience both warm and cool, but that’s just me.