Super Brownies

Tonight was leftover night and since I'm on a kick with my new book I made these brownies (which are to die for). They are super easy, I got through almost the whole thing with Harlon playing at my feet in the kitchen. One pan for our gracious hosts for the weekend. We are heading to Annapolis for the Navy/Airforce game. And one pan for our dog sitters. It just so happened that there was one brownie left over for Jase and I to share! This is only the 2nd time I've made brownies from scratch and I can honestly say I've never tasted a more decedent brownie. Enjoy! Just make sure you give half the pan away or you'll be in trouble. ;D


1/2 cup butter, cubed
1-1/2 cups sugar
4-2/3 cups (28 ounces) semisweet chocolate chips, divided
3 tablespoons hot water
4 eggs
5 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped macadamia nuts or pecans, divided
Directions:
In a large saucepan, melt butter with sugar over medium heat. Remove from the heat; stir in 2 cups chocolate chips until melted.
Pour into a large bowl; beat in water. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; beat into the chocolate mixture until blended. Stir in 2 cups chocolate chips and 1 cup nuts.
Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with remaining chips and nuts. Bake at 325° for 55 minutes or until the center is set (do not overbake). Cool on a wire rack. Yield: about 3-1/2 dozen.