This is the only brownie recipe I use. Whenever I bring to a potluck, they disappear and people hunt me down to tell me how good they are. Sometimes I don't get to decide what to bring--the hostess tells me I am to bring "my brownies." People's opinions of what makes a good brownie differ. If you are one who likes them really chewy and fights for the edge pieces, these will be too cake-like for you. But I find them very rich and chocolatey and smooth. They don't need frosting, but I often sprinkle with mini chips soon as I take it out of the oven, or dust with powdered sugar. Cooling in fridge for a bit makes cutting a little easier. Add 1/2 cup of your favorite chopped nuts, more or less. It is my experience that this recipe is very susceptible to variations in oven temperatures. Mine is not accurate, but I have consistently good results now that I figured out the problem and use a good oven thermometer. Timing is important. You want them set in the middle but not over-done on the edge. I use salted butter and reduce the added salt by half. No need to buy expensive gourmet chocolate chips. Regular grocery store standard chips work fine. Measure out all ingredients ahead of time; whisk the eggs together in a small bowl before you add them; whisk the dry ingredients together in a small bowl before you add them. Make sure to stir the chips into the hot syrup thoroughly until smooth and glossy. I double the recipe for a 9 x13 pan, with good results.
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This is the only brownie recipe I use. Whenever I bring to a potluck, they disappear and...