These are no ordinary brownies. Think of them as a thinner chocolate torte. Creamy, rich and decadent. When we were at our favorite breakfast spot on Sunday, they were sampling their new brownies. I immediately knew something was missing, and I loved every taste of it! So the quest began and these moist, melt in your mouth brownies were concocted.
Ingredients:
1 1/2 c chocolate chips {semi sweet}
1 1/2 sticks butter
2 Tbsp water
1/4 c cocoa
4 eggs
1/3 c sugar
2 tsp vanilla
Preheat oven to 300 degrees. Grease 8×8 pan and line with parchment paper.
In a saucepan over medium low heat, add chocolate chips, water and butter cut into tablespoons. Stir until smooth. Add cocoa and remove from heat.
Beat eggs 4 minutes and then add sugar and vanilla. Beat until smooth. Slowly blend in chocolate mixture. Pour into pan and bake 35 minutes. Allow to cool completely, then refrigerate a few hours.
So these aren’t fudgy????
I’d like to try these, but I thought that water would make the chocolate seize-up — could you please clarify?
Liz, the recipe is correct and it’s amazing! I promise, you won’t be disappointed. Enjoy!
Liz, it is fine because the water is added before the chocolate chips are melted. If the water was added after, it would then seize up.