Here’s another recipe from Toll House that I grew up on. This means that for me, a brownie must contain chocolate chips or chunks. Without them, it’s a sorry squidgy half-cake. These brownies are a little fudgy, moist in the middle, slightly crisp on the outside, and just rich enough. The chocolate chips add bite and sass.
100g plain flour
¼ tsp bicarbonate of soda
¼ tsp salt
2 tbsp water
350g chocolate chips
1 tsp vanilla extract
Preheat oven to 170°C. Combine flour, bicarbonate of soda, and salt in a small bowl and set aside. Combine butter, sugar and water in a small saucepan and bring just to a boil. Remove from heat, adding half the chocolate chips and the vanilla extract. Stir until melted and smooth, and transfer to a large bowl. Add the eggs, one at a time, beating well after each addition. Gradually blend in the flour mixture, then stir in the remaining chocolate chips. Pour into a baking pan (approx 20cm square) and bake for around half an hour.
Once cooled (if you can wait that long!), cut into generous squares and eat all by yourself. Erm, I mean invite some friends over to help you eat them…