Five eggs. You read that right. Five whole eggs. We’re not talking about flan here; we’re talking about the richest, fudgiest, chewiest, yummiest brownies you have ever had. I was astounded the first time I made these. I will not confess how many I ate. Needless to say, it was a lot, and I am not sorry.
They raise up huge in the oven, but the center settles once they are removed. The result is just the perfect brownie–perfect in taste, texture, and appearance. You won’t ever need another chocolate brownie recipe. Whip up a batch today, and then save some to use in my Chocolate Brownie Chunk Ice Cream (coming soon!) Just pop about three of the brownies in the freezer to use in the ice cream, and you are good to go!
- 3 cups semi-sweet chocolate chips
- 1 cup 2 cubes butter
- 5 large eggs
- 2 cups sugar
- 1 Tbsp. vanilla
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup walnuts or pecans coarsely chopped (optional)
Preheat oven to 350 degrees. Melt the chocolate chips and butter together over low heat on the stove, being sure to stir frequently. Alternately, you can heat the butter and chocolate chips in the microwave in 30-second increments, stirring between each heating until smooth. When completely melted and incorporated, set aside to cool slightly.
In a separate bowl, mix together the eggs and sugar. Add the vanilla and the melted chocolate mixture and stir.
Add the flour, baking powder, and salt. Mix well. Add nuts if desired.
Pour into a greased 9x13 pan and bake for 35-45 minutes, or until a toothpick comes out of the middle with just a few crumbs.
Remove from the oven and let cool before cutting into 2-inch squares. Makes 24 brownies.