Double Fudge Brownies

Ah, yes. Brownies. They are one of those things that everybody usually loves, but every individual has his own idea as to what constitutes 'the best.' Some like the thick, gooey brownies that are more like a fudge; these usually have some type of gloppy frosting on top. Others are more cakelike with a finer crumb and have no frosting. This chef's personal preference are these brownies - rich and chocolaty, nut-free, and no unnecessary frosting. For a variation, substitute the chocolate chips with an equivalent amount of Andes Candies baking pieces for an incredible batch of mint brownies.

Double Fudge Brownies

4 oz. unsweetened baking chocolate

1 cup unsalted butter

2 cups sugar

4 eggs

1 tsp. vanilla extract

1¼ cups flour

1 tsp. baking powder

1 tsp. kosher salt

1 cup chocolate chips (or Andes Candies baking pieces)

Put the chocolate and butter into a saucepan. Place over low heat and stir until the chocolate and butter are completely melted and well-blended.

Remove the saucepan and stir in the sugar, eggs and vanilla. Add the dry ingredients and the chocolate chips. Mix well until all of the flour has disappeared.

Grease and flour a 13 x 9" pan. Pour the batter into the pan and bake for 35 minutes at 350 degrees or until the brownies begin to pull away from the pan. 

Makes 24, but the yield will vary based on how big you cut the squares