This probably won’t help in using up chocolate chips . . . but it is my favorite brownie recipe.
One Bowl Brownies
4 squares unsweetened chocolate
2 cups sugar
1 tsp vanilla extract
1 1/2 cups chopped walnuts
3/4 cups butter
1 cup flour
Heat oven to 350 (325 for glass baking dish). Melt chocolate and butter; stir until completely melted. Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread in greased 13x9-inch baking pan. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs.
I have a binder with many of my favorite baking recipes and this one is so popular the binder automatically opens to this chocolate covered page (yes, I gathered these recipes not only in the pre-smart phone days, but in the infancy of computer days).
A few notes:
-I find cocoa easier to store than baking chocolate. A “square” of baking chocolate = 1 ounce. To make one ounce of unsweetened chocolate, use 3 tbsp of cocoa + 1 tbsp of vegetable oil. I prefer Penzey’s high fat cocoa or Wilbur’s cocoa.
-I generally skip the walnuts.
-A twist proposed by a coworker. Buy a pack of Andes Mints and unwrap them all. When you take the brownies out of the oven, poke several rows of holes into the brownies with a toothpick. Lay the mints on top of the brownies . . . Once they start to melt use an offset spatula to “ice” the brownies. The minty chocolate both permeates and ices the brownies.