Butter Brownies

There is a lot of butter in this recipe. But if you're like me and your brownie preference leans towards fudgy over cakey then butter is a necessity.

Having said that: these are RICH and therefore best enjoyed in small pieces. If you feel the need to add them to a bowl of mint chip ice cream, so be it.

Ingredients

• 10 Tablespoons Unsalted Butter
  
• 1 1/4 Cup Sugar
• A Dash of Cinnamon
• 3/4 Cup Unsweetened Cocoa Powder
• 1/4 Teaspoon Salt
  
• 2 Teaspoons Water
• 2 Teaspoons Vanilla
• 2 Eggs
• 1/2 Cup Flour
• 1/3 Cup Chocolate Chips
  

Directions:

1. Preheat oven to 325. Line a brownie pan with parchment paper and spray with cooking spray.
   
2. Mix together the sugar, cocoa, cinnamon and salt. Set aside
3. Mix together the water and vanilla. Set aside
   
4. Place the butter in a medium sized saucepan (the rest of the ingredients will be added to it, so make sure it's large enough) and melt over medium heat. Stir and watch for it to foam. It will be about 6-8 minutes before it starts to brown and smell nutty.
   
5. Once browned, remove from heat and immediately add the dry mix from step 2 and the wet mix from step 3
   
6. Cool for about 5 minutes, then add in the eggs one at a time.
7. Add flour
   
8. Add chocolate chips.
9. Bake for 20-30 minutes - start checking at 20 minutes. Toothpick should have some small crumbs on it, not be completely clean.

Adapted from: Goddess of Baking