Chocolate 2.0: Ultra Fudge Brownies
I've been making variations of this brownie recipe for so long that I don't even remember when I first found the original version. It featured white chocolate chips in the batter with dark chips on top.
I'm not a big fan of white chocolate so, instead, I put loads of the dark stuff right in the batter. I've also reduced the amount of batter sugar, in favor of more dark chocolate bits. Here is my current Ultra Fudge Brownies recipe, just in time for National Chocolate Day (October 28) :)
Ultra Fudge Brownies
Makes 2-2 ½ dozen
2 ounces unsweetened chocolate
1 stick butter + 3 tablespoons mild olive oil or safflower oil
1 ¼ cups sugar
1 teaspoon vanilla
1 cup whole wheat pastry flour
Pinch of salt
1 ½ cups bittersweet chocolate chips
1 cup chopped nuts, optional
Melt chocolate and butter in a double boiler (or microwave the chocolate
and butter in a large microwaveable bowl at HIGH, until butter and chocolate have completely melted).
Mix in sugar and vanilla thoroughly, and then stir in eggs, one at a time.
Incorporate flour and blend well.
Mix in chocolate chips (and nuts). Spread in greased 13 x 9 pan. Bake at 350 degrees for 25-30 minutes. Do not over bake. Cool completely before cutting.
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