Chocolate Chip Brownies

I am not a ‘chocoholic’ and despite that, I loved these brownies. Chewy, intensely fudgy with tons of chocolate chips. When baked the top of the brownies are glistening and as they cool the crust cracks slightly. I got the recipe on the back of a Ghiradelli chocolate chip package.

Start by whisking 1/2 cup Dutch cocoa powder, 1/2 tsp. salt, and 1/2 tsp. baking powder in a medium bowl.

My cocoa powder had become a little lumpy so sifted it through a fine mesh sieve to get it very smooth again.

Press the powder with the back of a spoon. Once the dry ingredients are mixed add 2 large eggs and 2 tsp. of vanilla. Always bring eggs to room temperature before adding. Room temperature eggs blend into batter more smoothly and trap air much better than cold eggs.

I like to use a good quality vanilla like this Morton and Bassett brand. Set the batter mixture aside.

Over medium heat in a small saucepan melt 1/2 cup (that’s one stick) of butter. The recipe calls for unsalted butter. I almost always use salted and did for these brownies. Continue heating until the butter starts to foam. You don’t want to bring it to a boil, just hot enough to melt 1 cup of sugar. The sugar is what makes the top of the brownies so shiny. This will only take a couple of minutes.

Add the hot butter mixture to the cocoa mixture. Whisk until very smooth.

Stir in 3/4 cup flour and then stir in 1/2 cup of chocolate chips until melted. The Ghiradelli recipe calls for 1 1/2 cups chocolate chips (divided); all semi-sweet. I used 1/2 cup bitter-sweet chips and 1 cup of semi-sweet. Let cool for 15 minutes. The second addition of chips will melt while baking, which gives these brownies their very luscious and gooey texture.

While the batter is cooling, preheat oven to 350 degrees. Butter and line an 8×8 inch pan with parchment paper. Once the batter has cooled, stir in the final cup of chocolate chips and spoon the batter into the prepared baking pan. Spread the batter evenly.

Bake for about 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. The edges should be set, but the center should still look a little moist.

Let cool before cutting into square.

I made these brownies for my good friend, Joyce Prim, who is a ‘chocoholic’ while she was recently in the hospital getting a new hip installed. I gave her the perfectly cut pieces, and my husband, Jerry enjoyed the uneven cuts! They tasted just as good.

I hope you enjoy these delicious brownies as much as we all did!

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Chocolate Chip Brownies

Fudgy, very chocolatey and loaded with chocolate chips.

Ingredients

• 2 large Eggs
• 1/2 cup Dutch-processed cocoa powder
• 1/2 tsp. Salt
• 1/2 tsp. Baking powder
• 2 tsp. Vanilla
• 1/2 cup Salted butter
• 1 cup Granulated sugar
• 3/4 cup All-purpose flour
• 1/2 cup Bitter-sweet chocolate chips
• 1 cup Semi-sweet chocolate chips

Instructions

• In a medium bowl, whisk together the cocoa powder, salt, and baking powder.
• Add the eggs and vanilla and whisk until very smooth. Set aside.
• In a small saucepan melt 1/2 cup butter until the butter starts to foam. Add the sugar and stir until the sugar is melted.
• Add the hot butter mixture to the cocoa mixture. Whisk until smooth. Stir in the flour and then stir in 1/2 cup of chocolate chips until they melt. Let cool for 15 minutes.
• While the batter is cooling, preheat oven to 350 degrees. Butter an 8x8 inch baking dish and line with parchment paper.
• Once the batter has cooled, stir in the final cup of chocolate chips. Spoon the batter into the prepared baking pan. Spread it out evenly.
• Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. The edges will be set, but the center will still look a little moist. Let cool before cutting into squares.