Irresistible Brownies

I know you all like a photo of the recipe, me too... however, I don't have one. :) You will know why as soon as you make these. As every good baker knows, you need to sample your baked goods soon after they are out of the oven (make sure they meet your standards, of course!) ... then again after they've cooled a bit to see if they're just as good warm as they are hot. Of course, after that occurs, you wonder... are they still just as amazing without the chocolate & peanut butter chips oozing & melting inside your mouth? And... after sampling again, you realize they are. :) Once everyone else in your clan checks that theory out, there are no more brownies in the pan to photograph :) Enjoy!

3/4 cup Cocoa
1/2 tsp. baking soda
2/3 cup butter or margarine, melted & divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups flour
1 tsp. vanilla
1/4 tsp. salt
1-3/4 cups EACH peanut butter chips and Milk Chocolate chips

*** Heat oven to 350 degrees. Grease 9x13 pan. Stir together cocoa and baking soda in a large bowl; stir in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend thoroughly. Stir in chips. Pour into prepared pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack (WHATEVER!!!) Cut into squares.

REMEMBER the theory of the perfect brownie -- DO NOT OVERCOOK :) Ooey-Gooey is key! :) And do not make and consume on a beach day!!! ;-)