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Double Chocolate Brownies

From THE ARTIST'S INN & GALLERY
    Although this is a Hershey recipe, I like to use local Wilbur chocolate instead. It makes a wonderful presentation for Valentine's Day if you serve it with raspberry sauce topped with little white hearts made from vanilla sauce or yogurt.

3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon sale
1/3 cup butter
3/4 cup sugar
2 tablespoons water
2 cups semi-sweet chocolate chips 1 teaspoon vanilla extract
2 eggs
1/2 cup chopped nuts

Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt. Set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil, then remove from heat. Add 1 cup chocolate chips and vanilla extract. Stir until chocolate chips melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining 1 cup chocolate chips and the nuts. Spread into greased 9-inch square baking pan. Bake 30 to 35 minutes. Cool completely. Cut into 2 1/4 inch squares. Makes 16.