| Servings | Prep Time | Cook Time | Passive Time |
| 16servings | 10minutes | 30-35minutes | 30minutes |
| Servings | Prep Time |
| 16servings | 10minutes |
| Cook Time | Passive Time |
| 30-35minutes | 30minutes |
Ingredients
- 6 T unsalted butter
- 6 T *water
- 2 10 oz pkgs Guittard extra dark chocolate chips
- 1 C sugar (1/2 amt. of original recipe)
- 1 tsp Himalayan pink sea salt
- 2 tsp vanilla extract
- 3 large eggs
- 1/2 C flour
- 1 1/2 C pecans, chopped
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Preheat oven to 325 degrees. Grease and flour 9x13 in pan.
- In microwave safe dish, melt chocolate chips, butter, and water. Mix until smooth.
- Using a wooden spoon, add and mix sugar, salt, and vanilla. Mix well.
- Add eggs, one at a time, folding in each addition until batter appears smooth and glossy.
- Stir in flour until just combined. Add pecans, if using.
- Spread into prepared pan. Bake for 30-35 minutes or until tests done. A crust will form on top. The center will remain moist. Don't overbake as the brownies will harden as they cool.
- Cool for at least 10 minutes before cutting. Serve warm, cold, or a la mode!
Recipe Notes
I love these brownies. This recipe follows the directions on the back of the Guittard extra dark chocolate chips package--except I reduced the sugar by half. They're still plenty sweet. Sometimes I use honey or maple syrup instead of sugar. My family can't tell the difference.
Easily make these brownies gluten-free by subbing gluten-free flour in place of gluten-full.