Craggy-Topped Fudge Brownies
Yield
16 servingsPrep
20 minCook
22 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 12 | ounces |
chocolate chips
divided |
|
| 3 | large |
eggs
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
baking soda
|
|
| ⅓ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 346.8 | ml/g |
chocolate chips
divided |
|
| 3 | large |
eggs
|
|
| 315 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
baking soda
|
|
| 79 | ml |
nuts
chopped |
|
Directions
Heat sugar and butter in saucepan over low heat, stirring until butter is melted.
Remove from heat.
Add 1¼ cups chips; stir until melted.
Stir in eggs.
Stir in flour, vanilla and baking soda until combined.
Spread into a greased 13 x 9 baking pan.
Bake in a preheated 350℉ (180℃) F oven for 18 to 22 minutes or until a toothpick inserted in the center comes out slightly sticky.
Sprinkle with remaining chips and nuts while still hot .
Cover with foil.
Chill in pan until completely cooled.
Cut into bars.
