Double Chocolate Fudgy Brownies

Directions

Position rack in the center of the oven, preheat to 350°F.

Line an 8-inch-square baking pan with the foil, allowing it to overhang on two opposing sides.

Spray with cooking spray or grease with butter.

Sift together the flour, powdered sugar and cocoa powder into a small bowl.

Mix the 3 ounces semi-sweet chocolate chips and oil in a heavy medium saucepan.

Put over the lowest heat, stirring, until just melted and smooth, do not overheat the chocolate..

Remove from the heat and stir in sugar, corn syrup mixture, vanilla and salt until the sugar dissolves.

Slowly stir in egg until smoothly incorporated.

Gently stir in the dry ingredients.

Fold in the walnuts (if needed) and the remaining 2½ ounces mini chocolate chips just until well mixed.

Transfer the batter into the pan, spreading evenly.

Bake until almost firm in the center and a wooden stick inserted comes out with some moist batter clinging to it, 22 to 26minutes.

Allow to cool completely in a pan on a wire rack, about 2½ to 3 hours.

Using the overhanging foil as handles, slowly lift the brownie squares from the pan.

Remove the foil from the bottom, set the square right-side up on a cutting board.

Using a large, sharp knife, trim off any dry edges.

Mark and then cut the square crosswise into fifths and lengthwise into fourths.

Wipe the blade with a damp cloth between cuts.

Serve or store at an air-tight container.