Chocolate Chip Brownies

These Chocolate Chip Brownies are THE BEST! They are super rich and fudgy and are always a hit. Once you try these homemade brownies, you'll never go back to the box kind again!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 327

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

1 cup granulated white sugar
1/2 cup unsalted butter 1 stick, melted
6 Tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs
1/4 cup all purpose flour
1/4 teaspoon salt
1 cup semisweet chocolate chips

Instructions

Preheat oven to 325 degrees Fahrenheit. Spray an 8x8-inch baking pan with nonstick cooking spray.
In a large bowl, stir together the sugar, melted butter, cocoa powder, and vanilla extract.
Whisk in the eggs and beat well. Mix in the flour and salt until well blended, then stir in the chocolate chips.
Pour the batter into the prepared pan. Bake for 40-45 minutes or until the middle is set and the edges start to pull away from the pan. Allow your chocolate chip brownies to cool slightly before serving.

Video

Notes

What pan works best: I prefer to use an 8x8 inch pan for this recipe, but you can also use a 9x9 inch pan with a slightly reduced baking time. You can also double the recipe and bake in a 9x13 inch baking pan for approximately the same amount of time, 40-45 minutes.
Instead of cocoa powder, you can use 2 ounces of an unsweetened baking chocolate bar that has been melted and slightly cooled.
Flavor variations: Substitute the semi-sweet chocolate chips with dark chocolate, white chocolate, peanut butter, mint, or butterscotch chips, or nuts like walnuts or pecans. These brownies also taste phenomenal without any chips at all!
Storing: Once the chocolate chip brownies are completely cool, cover tightly with plastic wrap or place them in an airtight container and store on the countertop for up to five days.

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