Chocolate Chip Brownies

Yield: 9 large brownies

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Rich, chewy Chocolate Chip Brownies made with melted chocolate and cocoa powder. Top them with extra chocolate chips just before baking, and they’re sure to satisfy the most intense cocoa craving!

Ingredients

1 cup unsalted butter
1 ¼ cup semi-sweet chocolate morsels, divided
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder

Instructions

Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in ½ cup of the chocolate chips and sugar.
Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR. Fold in ½ cup of chocolate chips with just a few strokes.
Pour batter into dish and sprinkle with remaining ¼ cup chocolate chips and bake for about 40 minutes. Remove from oven and cool completely before cutting.

Notes

These can be made in ONE bowl. Whether you use a medium sized saucepan, or microwave safe large bowl...clean up is a breeze!

I use semi-sweet or dark chocolate chips in my brownies, use what you have on hand! You can even toss some in at the end to make them chocolate chip brownies! Or toss in some walnuts for some nutty brownies!

LINE your baking dish with parchment paper (or foil). Not only does it make clean up easier, but you can just lift your brownies out of the pan and cut them!

DO NOT OVER STIR. When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. Just when you see no more dry, STOP STIRRING!

Want to eat them sooner? Chill them in the refrigerator so they are easier to cut. Want to make a brownie ice cream sundae? Eat them warm!

If dipping them in chocolate and adding topping, you'll definitely want to wait until they have cooled COMPLETELY. Then cut them in 9 large squares, and cut those squares diagonally so you'll be left with 18 triangles. I use this melting chocolate for perfect results!

STORAGE: Store brownies in airtight container at room temperature for up to a week. Or freeze for up to 3 months.

Baking time. If you like thick and gooey brownies, cook them from 35-40 minutes. If you prefer them cooked all the way through (and not gooey at all) increase time to 45-50 minutes.

See blog post for more recipe tips and tricks!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 580Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 137mgSodium: 135mgCarbohydrates: 75gFiber: 3gSugar: 58gProtein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.