Ugh brownies! Know how some people will say, “___ is my weakness”? Well, basically anything with chocolate in it is mine. I love chocolate and I don’t think that will ever change.
These brownies are so fudging delicious, I can’t take it! Not only do you use chocolate in the brownie base, but you also mix chocolate chips in!
- 1/2 c salted butter
- 4 oz semi-sweet chocolate
- 3/4 c granulated sugar
- 1/4 c brown sugar
- 3 lg. eggs
- 1 tsp vanilla
- 1/2 c + 2 tbsp all purpose flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1 c semi-sweet chocolate chips
I use Baker’s chocolate.
- In a small saucepan, heat butter and chopped chocolate over medium heat. Stir constantly. Remove from heat when it becomes one consistency, with no chunks. Pour into a large mixing bowl and allow to cool slightly.
- Preheat oven to 350°F.
- Either spray the bottom of a 9×9 pan with butter spray or line the pan with aluminum foil, leaving some hanging over each edge.
- The goal of these is to prevent the brownies from sticking to the pan. If there is a different method you usually use, feel free to do that instead.
- Whisk the granulated and brown sugar into the cooled chocolate mixture.
- Add in eggs one at a time, then add vanilla.
- In a small-medium sized bowl mix flour, cocoa powder and salt.
- Slowly fold dry ingredients into wet. Fold in chocolate chips.
- Our brownie batter into prepared pan and bake for 35-36 minutes, until brownies begin to pull away from the pan.
- After 30 minutes, do the toothpick test to check. The center should have a few pieces sticking to the toothpick, but it should be almost baked fully.
- When done, remove the brownies from the oven and allow to cool completely, in the pan, on a wire rack.
- Once cooled, if you used the foil method, lift the brownies out of the pan by grabbing the edges of aluminum foil you left hanging over the side. You should then be able to peel the foil away from the brownies.
- If the bottom of the brownies are seeming to stick, what I did was cut it into the square and then hold the aluminum foil down and slide the spatula under each brownie and they lifted fine.
Yum, yum! These barely lasted an entire week, and if you try they out, you’ll understand why! Also, besides buying the chocolate, most of these ingredients are things that most bakers would already have, which makes this recipe relatively cheap.
Test Kitchen: Opinion and Changes
This recipe is from the delicious Sally’s Baking Addiction. The original recipe had a frosting to put on the brownies, but I just omit that because I prefer regular brownies. In addition, I decreased the amount of chocolate used in the chocolate/butter mixture.
I hope you enjoy these delicious squares of goodness! What other dessert recipes would you like to see? Let us know below!