(and preferably, baked goods)

As promised, here’s my other go-to brownie recipe, not quite as heart-stopping but still quite excellent. (Unless you’re my kids. See previous post.) Still no photos. The only caveat – it can be tough to get these baked the right amount. If you keep them in too long, they’ll be dry, if you take them out too soon, they’ll be almost underdone. My vote leans toward the latter.


  • 6 ounces fine-quality bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips

In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm.

Stir in the sugar and the vanilla and add the eggs, one at a time, stirring well after each addition.

Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.

Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 – 30 minutes, or until a tester comes out with crumbs adhering to it. Do. Not. Overbake.

Let the mixture cool completely in the pan on a rack before cutting.

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