Best Gooey Brownies

contributed by Kahlan

These brownies came out very very rich, and kind of fudgey. Not for the Atkins dieters or for the diabetic!

The Recipe

• 1 (12oz) package semisweet chocolate chips [i used milk chocolate]
• 1 can sweetened condensed milk (NOT evaporated milk)
• 1/2 pound (2 sticks) plus 2 TBSP butter
• 1 pound (2-1/4 cups packed) brown sugar [i used dark brown, i'd imagine golden would work too]
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp salt
• 3/4 cup pecans or walnuts, chopped [i did not use nuts and they came out fine]

Preheat the oven to 350 degrees. Lightly oil a 13x9x2 inch baking pan.

In a large saucepan over low heat, melt the chocolate chips with the condensed milk and 2 tbsp of butter while stirring slowly. Remove from the heat and cool slightly.
Melt the remaining 1/2 pound of butter, stir in the sugar, and add to the chocolate mixture.
Beat in the eggs one at a time. Stir in the vanilla, flour, and salt; fold in the nuts.

Turn the mixture into the prepared pan and bake for 30-35 minutes. DO NOT OVERBAKE! These are best if still gooey in the center. CUT WHILE WARM. [If you wait until theyre cooled, like i did, it's a major undertaking!]

Makes approximately 24 *very* rich brownies.

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