Double Chocolate Chunk Brownies

{chocolate; a love story}
Just make sure to bake yours all the way. I'm only human, I must admit. I open the oven door too much and thus my things usually need to be baked longer. Like these. They were good the second day after they set up more, still the best brownies I've ever had in my life- which is quite the compliment since this was my first time making them from scratch. They were pretty amazing, I have to say. Chocolaty like you wont believe, and a flaky top that only boxed mixes can achieve!

Ingredients:
1/2 half cup sugar
2 tablespoons water
2 tablespoons butter
1 1/2 cup semisweet chocolate chips
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all purpose flour (for more cake like brownies use cake flour, or self rising flour)
1/4 teaspoon baking soda
 1/2 cup semi sweet chocolate chips (separate from the rest)
1/2 cup milk chocolate chips

 Directions:
Preheat oven to 325F. Spray 8x8 inch baking dish with cooking spray. In medium sauce pan, bring water, butter and sugar to a boil. Remove from heat and stir in 1 1/2 cup semisweet chocolate chips. Stir until smooth. Add eggs and vanilla, stir to combine. Sift in flour and baking soda. Once the batter is cool, add in the other semisweet chocolate chips and milk chocolate chips, and mix. Pour batter into baking dish and bake for 25-30 minutes or until brownies have set up (you can use the tooth pick trick, too). Enjoy!