These brownies were very good. In my opinion, they were the perfect amount of chewiness and fudginess. They do dry out pretty quickly — within a couple of days, so I froze some of them and take them out as needed. I didn’t add nuts and sprinkled the choc chips on top and swirled them in so they wouldn’t all end up at the bottom of the pan.
Easy Double Chocolate Chip Brownies
2 cups semi-sweet chocolate chips, divided
1/2 cup butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all purpose flour
1 cup white sugar
1 tsp vanilla extract
1/4 tsp baking soda
1/2 cup chopped nuts (I omitted)
Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.
Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth (I microwaved). Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.
Bake for 18-22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan or wire rack.
Makes 2 dozen brownies
Recipe from The Cooke Bible