At our house, brownies are always in high demand… I guess i should also add to that by saying that the search for the perfect brownie recipe is always being hunted for…but never found. All these years we have been guilty of buying & making the oh-so-yummy- store-bought boxed brownies. It’s just that it is such a comfort to know that you have a box sitting in the cupboard all ready to be thrown together if you have an unexpected guest or sudden craving stop by for a visit! So on that note, i cannot explain to you how excited we were when we found this recipe! 🙂 It was like we had just found a gold-mine or something! These brownies are chewy, chocolaty, and just like the boxed kind! Now the only caveat to this story is that i cannot promise you that this will be our favorite recipe forever (we might find something better – who knows?! i mean we are on a hunt for the perfect recipe, right?! ) but anyways, as of this moment, it is our favorite. And so, the story about our search for the perfect brownie recipe has only just begone! I assure you that this is not the last time you will hear about perfect brownies! 😉
- 1 cup Butter
- ⅔ cups Dark Cocoa Powder
- 2 cups Sugar
- 1-½ teaspoon Vanilla
- ½ teaspoons Salt
- ½ teaspoons Baking Powder
- 4 whole Large Eggs
- 1 cup All-purpose Flour
- ½ cups Chocolate Chips
Directions: Preheat the oven to 350 F. Spray an 8×8 baking dish with non-stick spray and line the bottom and two sides with parchment paper, leaving some paper overhang. Spray the parchment with non-stick spray as well. Set aside.
In a medium saucepan melt the butter over medium low heat. Remove from heat and whisk in cocoa powder, sugar, vanilla, salt, and baking powder. Mixture will be grainy. Whisk in the eggs one at a time, working quickly so they don’t scramble. After all four eggs are added the mixture should be smooth.
Toss the chocolate chips and flour together in a small bowl. Add this to the chocolate mixture and mix just until combined. Some lumps and/or streaks of flour are OK. Do not over-mix.
Pour brownie batter into the lined 8×8 baking dish and bake at 350 F for 45-50 minutes, or until a wooden skewer comes out with no raw batter. Do not over-bake either. Let the brownies cool in the pan at least 15 minutes then use the parchment paper to lift them out of the pan. Slice into squares and serve.
Store any leftovers in an airtight container. Or cool completely and individually wrap in plastic wrap and store. Eat within 2-3 days.
Tip: We like to double the batch when we make these, but if you double it, keep a close eye on the baking time – it differs slightly from the original, and it depends on what pan you use and how deep it is. 🙂 Oh, and one last thing! When you add the eggs to the mixture….don’t scramble them… Please?! lol
Happy Baking & Bon Appétit!