If Kayne West was a brownie, he would be my chocolate chip brownies with sea salt-they are ridiculous and over the top. This brownie recipe should be illegal in some states-the amount of chocolate chips in them make me swoon. I like a little bit of mischief in my baked goods. Easy to whip up, awesome warm with some ice cream on top, and it would be totally warranted to keep some back just for yourself.
2/3 cup unsalted butter (11 T) cut into cubes (I used Plugra)
1 1/2 cups sugar
1/4 cup water
4 cups semisweet chocolate chips, divided (3 1/2/1)
4 eggs slightly beaten
1 1/2 tsp vanilla
1 1/2 cups flour (I used King Arthur)
1/2 tsp salt
1/2 tsp baking soda
Pinch of sea salt for topping
Preheat oven to 325 and grease a brownie pan or 9×13 pan. Line with parchment or foil and grease
In a saucepan, combine butter, sugar, and water and bring to a boil, stirring occasionally
Take off heat and add 3 1/2 cups chocolate chips, stirring until melted. Set aside
In another bowl mix eggs and vanilla and stir in chocolate mixture until combined.
In small bowl, whisk flour, salt, and baking soda, add to chocolate/egg mixture, folding until combined.
Pour into prepared pan (put pan on a baking sheet for more even cooking) add remaining chocolate chips to top and sprinkle with sea salt. Bake for 30-40 minutes or until toothpick comes out clean.
Cool and serve. Can be kept at room temp for 4 days.