Chocolate Dipped Brownies

This picture I found here http://www.kingarthurflour.com/blog/2009/10/09/youve-got-your-cherries-in-my-chocolate-cherry-almond-brownies/ the recipe he shares looks great too, but the recipe I use is below, and of course the title will take you to the original recipe where you can choose to print a copy. I know this is a Halloween themed picture, but it is a great picture of what they look like, only I sprinkle chopped nuts. This recipe is from the Taste of Home magazine, which I have found a ton of fabulous recipes, so check it out if you get a chance.

Chocolate Dipped Brownies

Ingredients
3/4 cup sugar
1/3 cup butter, cubed
2 tablespoons water
4 cups (24 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons shortening
Chopped pecans, jimmies and/or nonpareils, optional

Directions
In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.
In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container. Yield: 3 dozen.