Brownies are rich, chewy and chocolatey. Adding chocolate chips to the batter makes these brownies the ultimate decadent treat.
I have always loved eating brownies. When I was growing up I remember eating brownies but they were always made from a box or they were the store bought two bite brownies. I was visiting my mom a couple of months ago in my hometown and she had made brownies from a box. They tasted amazing but of course it had me thinking I had to create my own brownie recipe for the blog. I created a tested a few different recipes...and trust me, my partner the taste tester sure didn't mind. The third recipe turned out to be the winner. The rich chocolatey flavor of these brownies make them better than any store bought variety. I highly encourage you to try this recipe today...you won't regret it!
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Ingredients
- Butter, melted and slightly cooled - I used unsalted butter for this recipe. If you use salted butter, then omit the salt from the recipe.
- Brown Sugar - Helps to make the brownies sweet and chewy.
- Granulated sugar - Adds more sweetness.
- Salt - Helps bring out the other flavors in the brownies.
- Eggs - I used large eggs. Make sure the eggs are at room temperature.
- Vanilla - Adds flavor.
- Cocoa - I used natural cocoa for this recipe.
- Flour - I used all-purpose flour for this recipe. I haven't tried this recipe using any other type of flour.
- Chocolate Chips - I used semi-sweet chocolate chips in this recipe.
See recipe card for quantities.
Instructions
Preheat oven to 350F and line an 8x8 baking pan with parchment paper. In a medium size bowl whisk together melted butter, brown sugar, granulated sugar, salt, eggs and vanilla. Whisk until the batter is thoroughly combined.
Sift cocoa and flour into the batter. Use a spatula to fold in the flour and cocoa. Mix the batter until the flour and cocoa are incorporated.
Using a spatula, fold in ¾ cups of the chocolate chips.
Pour batter into prepared pan. Spread the remaining chocolate chips on top of the batter. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cut brownies into 16 equal pieces.
Hint: Do not skip the sifting! Cocoa often has lumps and it will be difficult to mix into the batter if it hasn't been sifted.
Substitutions
Chocolate chips - I used semi-sweet chocolate chips for this recipe. You could substitute your favorite type of chocolate chip to these brownies.
Equipment
I used a metal nonstick pan for this recipe. Using a glass pan will change the cooking time. If you are using a glass pan, lower the oven temperature to 325F and bake for an extra 5-10 minutes.
Storage
Brownies can be stored at room temperature for up to three days. Brownies freeze well. Place them in a freezer safe container or bag and freeze for up to three months. Thaw on counter at room temperature before serving. You can also heat brownies in the microwave for a warm sweet treat.
Top tip
Do not skip the sifting! Cocoa needs to be sifted to remove the lumps.
FAQ
It's all about the ratio of butter to flour. Fudgy brownies will call for more butter in the recipe and cakey brownies will call for more flour. These brownies fall on the fudgy side.
Store brownies in an airtight container or sealable bag. Brownies will remain soft and chewy at room temperature for up to three days.
Related
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Recipe
Brownies
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- ½ cup brown sugar
- 1 cup granulated sugar
- ¼ teaspoon salt
- 4 large eggs room temperature
- 2 teaspoons vanilla
- ¾ cup cocoa
- ½ cup flour
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350F.
- Line an 8x8 baking pan with parchment paper.
- In a medium size bowl, whisk together melted butter, brown sugar, granulated sugar, salt, eggs and vanilla. Whisk until the batter is thoroughly combined.
- Sift cocoa and flour into the batter.
- Use a spatula to mix in the flour and cocoa. Mix the batter until the cocoa and flour are incorporated.
- Fold in ¾ cups of the chocolate chips.
- Pour batter into prepared pan.
- Sprinkle the remaining chocolate chips on top of the batter.
- Bake for 35 minutes or until a toothpick inserted into the center of the brownies comes out clean.
- Let cool. Use edges of parchment paper to lift brownies from pan.
- Slice into 16 squares.
- Enjoy!
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