Ultimate Fudgy Brownie

1. Preheat oven to 325. Line a 9-in-square baking pan with parchment paper, letting ends extend up and over pan. 2. In a large saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1 3/4 cup chocolate chips and stir until melted. Cool Slightly. 3. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla extract; gradually whisk in the chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into the chocolate mixture. Fold in remaining chocolate chips. 4. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not over bake). Cool completely in pan on a wire rack. 5. Lifting with parchment paper, remove brownies from pan. Cut into 16 squares. Per serving 344 cal., 18 g fat (10 g sat. fat), 67 mg chol., 197 mg sodium, 47 g carb., 2 g fiber, 4 g pro. Divvy them up. A bench scraper is a handy tool for clean cutting or working with dough. Get nice slices by pressing the scraper into the brownies and lifting up; don't drag through. Points Make them ultimate baking the brownies in a 9x9 pan make them thicker and fudgier, and dissolving the sugar first delivers a smoother, almost truffle like texture. Whipping the eggs gives you that shiny, tissue-paper top. Load up on the chocolate - Bittersweet chocolate chips lend a deeper flavor than semisweet. Melt a 10-oz bag of chips into the batter and stir in an additional cup so you get chips in every bite. (save the rest of the second bag for a rainy-day treat.)