It was sometime in my second trimester when my friend Lucy first served these brownies to me.  These brownies were so amazing that eating them was one of my favorite pregnancy moments, not too far behind feeling my baby kick inside me, or seeing my baby’s heartbeat for the first time.

At first I thought it was just the hormones speaking. I mean, I did just have chocolate macarons and the Chili’s molten lava cake the day before. But I could not get them out of my head. So I immediately got the recipe from Lucy and raced home to make another batch. And yes, they were the best brownies EVER.

I cannot take credit for the recipe, but I can say that I have made these for very diverse groups of people from all over the world and each one has agreed that these are the best brownies they have ever had. I guarantee it. I also recommend making them in the evening so there is a bigger chance of not devouring the whole batch immediately since you have to go to sleep. If you can manage to save some for the next day, they taste even better. Enjoy with a glass of milk and with some of your favorite people. J

1 ½ cup all purpose flour

½ teaspoon baking soda

½ teaspoon salt

2/3 cup unsalted butter or margarine

1 ½ cup granulated sugar

¼ cup water

4 cups (24 oz.) semi sweet chocolate chips, divided

2 teaspoons vanilla extract

4 eggs

Preheat oven to 350° F (180° C). Spray 13×9 in. pan with nonstick spray.

In small bowl, combine flour, baking soda and salt. In small saucepan, melt butter and sugar with water; stir until sugar is dissolved. Add 2 cups chocolate chips; stir until melted. Remove from heat. Stir in vanilla.

In large bowl, beat eggs with electric mixer. Add chocolate mixture; mix well. Add flour mixture; stir until just combined. Stir in remaining 2 cups chocolate chips. Spread batter in prepared pan.

Bake 25-30 minutes or until toothpick inserted in center comes out almost clean. Cool completely before cutting. (Soo hard to wait!)

Makes about 24 brownies.