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Triple Fudge Brownies Recipe 1: For half baking sheet (Dimensions: about 13" x 18") • 3 mixing bowls, electric hand mixer, wisk, mixing spoon, rubber spatula, oven • 1lb salted butter (no margarine or hydrogenated oils please-changes flavor and not good for you) • 6 large eggs • 3 Tbsp Vanilla Extract • 3 cups sugar • 3 cups mini chips (semi-sweet chocolate) • 2 1/3 cups flour • 1 1/2 tsp salt • ¼ cup dark cocoa • 10 oz semi sweet chocolate pieces or bar For small batch (typical 9 X 9 inch baking pan) use the following quantities: • 1/3 lb butter (about 5.33 oz) • 2 large eggs • 1 Tbsp Vanilla Extract • 1 cups sugar • 1 cups mini chips (semi-sweet chocolate) • 3/4 cups flour • 1/2 tsp salt • 2 Tbsp dark cocoa • 3 to 4 semi sweet chocolate pieces or bar

Preparation and Baking Instructions

Pre-heat oven to 350°F.

Cover baking sheet with tin foil slightly building up the sides of the pan with the foil to accommodate the rising brownie. Grease with butter and sprinkle cocoa over the greased pan.

Melt Butter and semi-sweet chocolate in microwave (2 to 3 minutes in 1 min. increments)

Combine sugar, vanilla and eggs with electric hand mixer or wisk

In separate bowl mix flour, cocoa, salt together.

Briefly mix melted butter and chocolate and gradually add to egg mixture while whipping. Add hot butter mixture slowly to insure that the eggs don’t get cooked.

When thoroughly mixed add flour mixture and mix till all ingredients are ‘wet’.

Stir in 2 cups of mini chips

Pour into baking sheet

Sprinkle last cup of chips on top

Bake 30 minutes.

Let cool and keep covered. Brownies will last up to 2 weeks covered.

Brownies will seem more moist than typical mix in a box brownies or store bought.

However they will keep much longer if kept covered and taste heavely.

Yield: 25 to 50 brownies depending on how large they are cut.