Chocolate Chunk Brownies

6 ½ T butter

2/3 c sugar

11 oz. semisweet chocolate (divided)

2 ½ t vanilla

2 large eggs

¾ c flour

¼ t baking soda

¼ t salt

Preheat the oven to 350. Lightly grease an 8 inch square baking pan or coat with no-stick spray. Line the pan with foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil.

In a large saucepan over medium-high heat, bring the butter, sugar and 2 tablespoons water just to a boil, stirring. Remove from the heat. Coarsely chop 7 oz. of the chocolate and stir into the sugar mixture until completely melted. Let cool to warm. Stir in the vanilla and eggs until well blended.

In a small bowl, thoroughly stir together the flour, soda and salt. Stir the flour mixture into the chocolate mixture just until evenly incorporated. Chop the remaining chocolate into ¼ inch chunks. Stir in the chocolate chunks. Turn out the batter into the baking pan, spreading to the edges.

Bake in the middle of the oven for 22 ot 27 minutes, or until the center is almost firm with tapped and a toothpick inserted in the center comes out clean sexect for the bottom ¼ inch, which should still look wet. Transfer the pan to a wire rack and let stand until the brownie is completely cooled. Refrigerate until well chilled.

Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the brownie into 16 bars; wipe the knife clean between cuts.