The Best Brownies Ever!! (2nd)

Recipe #64895

First time i made these

YIELDS: 1 (9x9) square pan

COMMENT:
Increased in height while baking, but after baked, center sunk. Before baking, cashew rested on top (batter was thick) but while baking and after baking, nuts went under, some even at the bottom. Very fudgy and dense (tasted after chilled) and sweet

CHANGES:
11 oz semi sweet chocolate
1 oz unsweetened chocolate (coz i run out of semi sweet)
sprinkled untoasted chopped cashew on top

EQUIPMNT:
Mid rack 9x9 (lined then greased well) 350º - 30 min , pick's clean but center was soft. I turned off oven and let it sit till heat of oven run out. ---> i think its done at 30 min, top won't harden since there's too much chocolate compared to flour.

PROCEDURE:
1. Combine Dry
2. Melt butter and chocolate. Then add 2 T water
3. STir in well beaten egg and vanilla.
4. Add dry to wet.
5. Once baked, i let cool under the fan. Then freeze (still in pan). The browni got stuck in pan. But i use chef's (big) knife to release the browni from the pan and it came right off
6. Browni didnt' stick to the pan like the first time i baked these. Easy to remove and to cut

RECIPE:

3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup butter
2 tablespoons water
12 ounces semi-sweet chocolate chips
1 teaspoon vanilla
2 large eggs
1/2 cup chopped pecans (optional)

1. Preheat oven to 325°F; grease a 9-inch square baking pan.
2. In a small bowl, combine flour, soda and salt; set aside.
3. In medium saucepan, combine sugar, butter and water. Bring just to a boil. Remove from heat.
4. Add 1 cup chocolate chips and vanilla.
5. Stir until chocolate melts and mixture is smooth.