The title doesn't lie: These are the fudgiest brownies that ever lived.
But they didn't live long. We scarfed down this batch fast, indulging after a long week of multiple moves and all the headaches that go along with relocating.
Okay, so we just moved to the building next door, but it's still a move! We're now in a lovely ground floor suite, which means I get a yard and several hundred more square feet - including a lot more kitchen space. It's so refreshing to be have enough cupboards for all my things, and the space to use them.
But enough about me, and more about you. Go make these brownies now! It will be the best thing you've done all day.
More brownie goodness over at Leanne Bakes.
12 ounces semi-sweet chocolate chips
1 cup butter
1 1/4 cups sugar
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon salt
Preheat oven to 325F.
Heat butter and 3/4 of the chocolate chips in a saucepan over low heat, stirring often to avoid burning. Once the chips are melted, cool the mix to room temperature.
Combine the eggs and sugar in a mixing bowl, and stir until they’re light and fluffy. Add the vanilla and salt and combine.
Gradually add the flour to the egg mixture, until blended. Then stir in the cooled chocolate and mix thoroughly. Throw the rest of the chocolate chips into the mix and give it a stir.
Pour batter into a greased 9x11-inch pan and spread evenly, then bake for about 25-30 minutes.