Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cup unsalted butter
- ¾ cup white granulated sugar
- ¼ cup water
- 1 package (12 ounces ) dark or bittersweet chocolate chips , divided in half
- 1 teaspoon vanilla
- ¾ cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 ea . (100 g) standard eggs
- ½ cup chopped nuts (optional)
Directions
Let the eggs and butter sit out for 30 minutes to bring to room temperature.
Preheat oven to 165°C (325°F).
In a small bowl, sift together the flour, baking soda, and salt. Set aside.
In a small saucepan combine butter, sugar, and water. Bring just to a boil then remove from heat.
Add half of the chocolate chips (6 oz) and vanilla. Stir until smooth and shiny.
Transfer the chocolate mixture into a large bowl.
Add eggs one at a time, beating well after each addition.
Gradually blend in flour mixture.
Stir in remaining chocolate chips and nuts if desired.
Spread in a greased 9- inch square pan .
Bake at 165°C (325°F) for 30–35 minutes.
Cool completely before cutting into 2¼-inch squares.