Heavenly Delicious Brownies
Fudgy chocolate brownies loaded with two kinds of chocolate chips and topped with toasted almonds. The saucepan method melts butter, sugar, and chocolate together for intense cocoa flavor.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
1 hrsThese fudgy chocolate chip brownies are what happens when you stop holding back on the chocolate.
Start by melting butter with sugar and water, then stir in a full 6 ounces of chocolate chips until the mixture turns glossy and smooth.
Fold in the remaining chips for pockets of melted chocolate throughout, then crown the whole pan with sliced almonds that toast to nutty crunch in the oven.
The result? Dense, chewy brownies with crackly tops and a center that stays soft for days.
Chef Tips
- Underbake slightly: Pull them when a skewer comes out with moist crumbs, not clean, for maximum fudginess
- Room temperature eggs: Cold eggs can seize the melted chocolate; let them sit out 30 minutes
- Almond alternatives: Swap for chopped pecans, walnuts, or skip nuts entirely for nut-free version
- Pan size matters: Use exactly 8×10 inches or brownies may overbake (too thin) or underbake (too thick)
Ingredients
Directions
Combine flour, baking soda and salt in small bowl and set aside.
In saucepan, bring butter, sugar and water just to a boil.
Remove from heat and add 6 oz of chocolate chip morsels and vanilla.
Stir until smooth.
Place chocolate mixture into a mixing bowl.
Add eggs one at a time and beat well after each egg.
Blend in flour mixture.
Stir in remaining chocolate chips.
Spread into a oven pan.
Sprinkle almonds on top.
Bake until done, 30 to 40 minutes or or until test skewer inserted into centre comes out almost clean.
Cool and cut into squares.
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