If you like a more cake-like brownie, try reducing the eggs to just 2.
Fudgy Double-Chocolate Brownies
1-1/8 cups semi-sweet chocolate chip
1 stick butter, cut into chunks
3 tbsp. unsweetened cocoa powder
3 large eggs
1¼ cups sugar (can use white, organic, Sucanat, etc.)
2 tsp. vanilla extract
½ tsp. salt
1 cup (5 oz.) all-purpose flour (can use 1/2 cup whole wheat flour + 1/2 cup white flour)
Place an oven rack in middle position and preheat the oven to 350° F. To make serving easier later, line an 8-inch square baking dish with foil. Spray lightly with nonstick cooking spray.
In a double boiler or a heatproof bowl set over a pan of barely simmering water, melt the chocolate chips and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool. This step can be done in a microwave oven, but you must stir frequently to prevent over-cooking.
In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until well blended. Whisk in the warm (not hot) chocolate mixture until incorporated. Stir in the flour with a wooden spoon until just combined.
Pour the mixture into the prepared pan and spread evenly.. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it. This can vary from oven to oven, so begin checking at 35 minutes. My oven took a long 50 minutes to cook completely, but yours may be done sooner.
Cool brownies in the pan on a wire rack for about 2 hours. Remove the brownies in foil from the pan and place on a cutting board. Remove the foil and cut into squares as desired. Add frosting or embellishments (like these little cow-shaped sprinkles) as desired. Store in an air-tight container.
Makes 12 to 16 brownies.
