Double Chip Brownies

These are some delicious and extremely chocolatey brownies I whipped up this afternoon with a friend. They are very quick and easy to make. The order of the addition of ingredients is a little unusual, but it certainly works. The original recipe is from my giant Hershey's binder, and called for one cup of milk chocolate chips and one cup of peanut butter chips. I didn't have peanut butter chips, so I just substituted semi-sweet chocolate chips. We inhaled these immediately after they came out of the oven - they are very good warm and cut fairly well under the circumstances. 

Double Chip Brownies
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup melted butter or hard margarine, divided
1/2 cup boiling water
2 cups granulated (white) sugar
2 large eggs
1 teaspoon vanilla extract
1 1/3 cup all-purpose (plain) flour
1/4 teaspoon salt
1 cup each of two different kinds of chips
(I used semi-sweet and milk)

Preheat oven to 350◦F. Grease or line a 9x13 inch baking pan.
In a large bowl, stir together the cocoa and baking soda. Stir in half of the melted butter, then the water until mixture thickens. Stir in sugar, eggs, and remaining butter until smooth. Add vanilla, flour, and salt, mix thoroughly  Stir in chips.  Spread evenly into prepared pan. Bake for 35 to 40 minutes until set.

West Side Publishing. "Double Chip Brownies." Recipe. Hershey's Classic Recipes, Lincolnwood Illinois: Publications International, Limited, 2009. 161.