Bombshell Brownies

 I found this recipe on All Recipes and tweaked the kind of chips, so it's my recipe now!  It's just the right balance between those really gooey brownies that stick to the knife when you try to cut them that is kind of annoying and a dense, rich brownie that is almost too dry.    I also kinda like that you make them in 2 8x8 pans.  It's easy to have one for yourself and one to bring to someone else's house.  Try them.  You will be pleased you did.

Bombshell Brownies

3 c. sugar

1 c. butter, melted

1 T. vanilla 

4 eggs

1 1/2 c. flour (192 grams)

1 c. unsweetened cocoa powder

1 t. salt

1 c. dark chocolate chunks or big chips (orig recipe called for semisweet chips)

Line 2 8x8 pans with parchment paper and spray with non-stick oil.

Stir together the sugar, butter, and vanilla.  Beat in the eggs one at a time until it is all blended.

Whisk the flour, cocoa powder, and salt in a bowl.  Gradually stir it in the egg mixture until well combined.  

Stir in the chocolate chips of your choice.

Divide the batter evenly between the 2 pans.

Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean.

Cool before cutting.