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Source: FamilyTime Community Cookbook

Super Chocolate Chunk Brownies
These brownies oozing with chocolate are best eaten with a tall glass of cold milk.
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Serves: About 25 2-inch brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
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6 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups sugar
4 large eggs, at room temperature
4 teaspoons pure vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup chopped walnuts, optional




Preheat the oven to 375 degrees F. Position the oven rack in the center of the oven. Line a 9-x-13-x-2-inch baking pan with aluminum foil, allowing the foil to hang over the short ends of pan. Thoroughly grease the foil and the sides of the pan.

In the top of a double boiler set over very hot (not simmering) water, melt the chocolate and butter, stirring until smooth. Remove from the heat and allow to cool to room temperature.

In a bowl, combine the sugar, eggs, vanilla, and salt. Using an electric mixer set on medium high speed, mix for about 8 minutes until frothy.

Add the chocolate mixture to the bowl and stir gently. Gradually add the flour, stirring only until combined. Stir in the chocolate chips and nuts, if using.

Pour the brownie batter into the pan and spread evenly. Bake for about 25 minutes. When done the center will be moist.

Set the pan on a wire rack and allow the brownies to cool and settle until completely cool. This will take a few hours. Lift the brownies from the pan using the extended aluminum foil as handles. Cut into squares and serve with a big glass of cold milk.



Notes:
1 cup pecans or 1 cup mini-marshmallows can be substituted for the walnuts



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