Monday, May 14, 2012

In the Kitchen with Jason: Double Fudge Brownies

Way back 100 years ago when Jess and I lived in our first apartment together and I was sporting my job filling vending machines, Jess made this recipe a lot. Now a 9 x 13 pan of brownies is a little much for just 2 people so Jess packed up the extra brownies and sent them to work with me to share with the guys I worked with. We had about half the pan remaining when I took it in, but after only one day, my coworkers had eaten them all. One of them kept telling me that they were so moist in between slices. Jess was tickled pink that they liked them so much.

  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 2/3 cups butter
  • 2 cups chocolate chips
  • 2 Tbsp vanilla
  • 4 eggs
  • Preheat oven to 325 degrees.
  • In a small bowl, mix flour, baking soda, and salt.
  • Set this bowl aside for now.
  • Mix sugar, water, and butter in a sauce pan.
  • Heat the sauce pan over medium high heat until the mixture begins to boil.
  • Remove the saucepan from the heat.
  • Stir in the chocolate chips and vanilla.
  • Continue stirring until the chocolate chips are well melted.
  • Mix in the eggs one at a time.
  • After all the eggs are mixed in gradually mix in the flour mixture.
  • Pour into a greased 9 x 13 cooking pan and bake for 50 minutes.
Bam! Instant, not very instant at all brownies. Please remember that when eating brownies, you should get at least 12 servings from a 9 x 13 pan and suggesting that you just cut it in 4 is a bad idea.

Please enjoy!

-Chef Jason

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