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Chocolate Chip Brownies I received this wonderful recipe in
1985 or so from a colleague at work, Lisa McManis.
These brownies have a fudgy consistency, so it's
important not to overbake. Check with a cake tester
and remove when it comes out almost clean.
They will continue to dry out while cooling so it's
important to cover with foil after removing from
the oven.
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Ingredients:
3/4 cup
cocoa
1/2 teaspoon baking soda
2/3 cup butter - melted
1/2 cup boiling water (accuracy is important)
2 eggs
2 cups sugar
1 1/2 cups flour
1 teaspoon vanilla
1 bag chocolate chips (I recommend Guittard brand chips)
2 cups pecans (can substitute walnuts)
Directions:
Lightly grease a 13 x 9 pan.
Preheat oven to 350°F.
Stir cocoa and baking soda in a large mixing bowl.
Blend in 1/3 cup melted butter.
Add boiling water and stir until mixture thickens
Stir in eggs, sugar and remaining melted butter. Stir until smooth.
Add flour and vanilla. Blend.
Stir in chocolate chips and nuts.
Pour into pan and bake for 30 to 35 minutes, better to undercook slightly.
Remove from oven and cover with foil until cool.
Cut
Serves 12-24 depending on size.