Chocolate Fudge Brownies

• 2 ounces, weight Bittersweet Chocolate, Chopped
• 2 ounces, weight Unsweetened Chocolate, Chopped
• 6 Tablespoons Unsalted Butter, Cut Into Pieces
• 1/2 cups Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1/4 teaspoons Salt
• 1/2 cups Whole Wheat Flour
• 1/2 cups Semisweet Chocolate Chips

1. Preheat oven to 350u0b0F and spray a 8" x 8" baking pan with oil or butter and flour the pan.
2. Microwave the chopped bittersweet and unsweetened chocolate (not the semisweet chips) and butter in the microwave 30 seconds at a time. Stir in between each interval until almost melted and then stir vigorously until melted. Cool until lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until incorporated before adding the next. Add salt and flour until just combined and then stir in chocolate chips.
3. Put the batter evenly into the baking pan and bake for 20-25 minutes until a toothpick inserted in the middle comes out with crumbs sticking to it. Cool brownies before cutting into desired amount of pieces (we do 16).
4. These will keep for up to 5 days in an airtight container at room temperature.

weight bittersweet chocolate, chocolate, unsalted butter, sugar, vanilla, eggs, ubc, whole wheat flour, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-fudge-brownies-2/ (may not work)