Double Chocolate Brownies
These brownies get their depth from chocolate used twice, in two different ways. Half the chips melt into a hot butter and sugar syrup, which gives the batter a smooth, glossy base. The other half goes in at the end and stays in pieces, so each square has soft pockets of chocolate. Dark or bittersweet chips keep the sweetness in check, and the nuts are optional.
Instructions
Set the eggs and butter out for 30 minutes so they come to room temperature. Heat the oven to 165°C (325°F) and grease a 9-inch square pan.
Sift the flour, baking soda and salt together in a small bowl and set it aside.
Put the butter, sugar and water in a small saucepan and bring the mixture just to a boil. Take it off the heat straight away.
Stir in half of the chocolate chips (6 oz) and the vanilla until the mixture is smooth and glossy. Pour it into a large bowl.
Beat in the eggs one at a time, mixing well after each one. Gradually stir in the flour mixture until no dry streaks remain.
Fold in the rest of the chocolate chips, along with the nuts if you are using them. Spread the batter evenly in the prepared pan.
Bake at 165°C (325°F) for 30 to 35 minutes. Let the brownies cool completely in the pan, then cut them into 2¼-inch squares.
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