My New Favorite Brownies

One of the things I like to do occasionally is revisit old recipes and update them with healthier ingredients, like using butter or coconut oil instead of vegetable oils or shortening, or real whipped cream in a recipe that called for..that other stuff or even adding the fat and egg yolks back in to recipes that were 'lightened'. 

In the process, I think I discovered my new brownie recipe.  I used to make these a long time ago, then switched to another recipe that I used for years. It's chocolatey without being too sweet - and if you're a regular reader, you know how I feel about that. It also makes that smooth, crunchy crust on the top that was missing from the recipe I was using. It's also quick and easy since it's made with chocolate chips. 

As usual, I used Ghirardelli. The packages are no longer 12 ounces, so I used a full bag and part of another. You can add nuts if you like, or more chocolate chips to the batter before baking to make chocolate chip brownies. 


2/3 c. butter
1 1/2 c. sugar
4 tablespoons water
12 ounces Ghirardelli 60% dark chocolate chips
2 tsp vanilla
4 eggs
1 1/2 c. flour
1/2 tsp baking soda
1/2 tsp salt

Butter 13 X 9 inch baking pan. Combine butter, sugar and water in a small saucepan and heat until butter is melted. Remove from heat, add chocolate chips and vanilla. Stir until smooth. Transfer to large bowl. Add eggs, one at a time, beating well after each addition.  Blend  in combined dry ingredients, and additional chips or nuts if you're using them.  Spread in prepared pan. 
Bake at 325 degrees for 30 minutes, or until knife inserted in center comes out clean. 
Cool and cut into squares. 

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