From Taste of Home Baking, All NEW Edition: 725+ Recipes & Variations from Classics to Best Loved!, contributed by Jackie Archer, Clinton, Iowa
Yield: 24 bars (1" x 2.5")
3/4 cup (150 g/5 oz) sugar
1/3 cup butter (75 g/2.5 oz), cubed
2 tablespoons (30 mL) water
4 cups (685 g/24 oz) semisweet chocolate chips, divided (I used premium chocolate for 2 cups dipping portion) -- Callebaut Dark Callets 53.8 % (2 lb)
1 teaspoon (5 mL) vanilla extract
3/4 cup (100g) all-purpose flour
1/2 teaspoon (2.5 mL) salt
1/4 teaspoon (1.25 mL) baking soda
2 tablespoons (30 mL) shortening
Chopped pecans, jimmies, and/or nonpareils (optional)
1. In a large saucepan, bring the sugar, butter, and water to a boil over medium heat. Remove from the heat; stir in 1 cup of chocolate chip and vanilla until smooth. Cool for 5 minutes.
2. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips. Pour into a greased 9-inch square baking pan.
3. Bake at 325°F for 35 minutes or until set. Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.
4. In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecan, jimmies and/or nonpareils. Let stand until set. Store in an airtight container.
*Dipping Bars in Chocolate
* Melt the chocolate chips, baking chocolate or candy coating according to recipe directions. If necessary, transfer chocolate to a narrow container.
* To cover an entire bar in chocolate, use two forks to dip the bar into the chocolate and lift up. Gently shake the bar to remove excess chocolate. Place on a waxed-paper lined baking sheet to set at room temperature.
* If the chocolate cools too much to the bars properly, rewarm and continue dipping.
1. For easy removal of the baked brownie, I grease the pan and then line with parchment paper with an inch or so of overhang. Once brownies are cool and have been in the freezer for the 30 minutes, I then remove from pan using parchment overhang and place brownie on cutting board for clean and easy cutting.
2. Because this recipe calls for so much chocolate, I used standard chocolate chips for the brownie and premium chocolate for the dipping (I use semisweet Callebaut Dark Callets 53.8 % (2 lb))
3. I tend to like my brownies a little less cakey and bake them a little less than more, so I baked mine for 25 minutes (remove as soon as the top starts to crackle).
4. I cut the brownies into 1" x 2.5" bars before dipping.
5. I used 1 tablespoon of white corn syrup in place of the shortening.
Good luck & enjoy!