Chocolate Chip Brownies
Once you try these rich and decadent Chocolate Chip Brownies, you'll never go back to a box mix again! With crispy edges, crackly tops and intensely fudgy centers, they're the most satisfying chocolate square you'll ever meet! I'll even show you how to stock your pantry with brownie mix for later!
Servings: 16 brownies
Ingredients
- 1 1/4 cup Granulated Sugar
- 1/2 cup All-Purpose Flour
- 1/3 cup Cocoa Powder (Use Whole Foods 365 Organic, Ghirardelli, or 100% Hershey's Cocoa for the best flavor!)
- 1/2 tsp. Sea Salt
- 2 large Eggs
- 1/2 cup Neutral Cooking Oil (like Vegetable Oil or Avocado Oil)
- 2 tsp. Vanilla Extract
- 3/4 cup Semi-Sweet Chocolate Chips (Use Ghirardelli, Trader Joe's, or Nestlé Toll House for best flavor!)
Instructions
- Preheat oven to 350 degrees for 8x8 or 9x9 pan, or 325 degrees for Cast Iron Skillet.
- Line 8x8 or 9x9 metal pan (aluminum or aluminized steel are my top choices) with parchment paper. (Note: If using Glass Pan or 10" Cast Iron Skillet, grease pan by spreading a thin layer of butter using a paper towel, to bottom and sides of pan or skillet.)
- Whisk together Sugar, Flour, Cocoa and Salt in large bowl.
- Add Eggs, Oil, and Vanilla, and stir well with large spoon until all combined... about 50 vigorous strokes.
- Fold in chocolate chips (or alternative mix-in), until well combined.
- Transfer brownie batter to your baking dish, and spread out evenly.
- Bake on middle oven rack for 28 - 35 minutes for 8x8 or 9x9 pan, or 40 - 50 minutes in Cast Iron Skillet. Brownies are done when toothpick inserted in center comes out with just a few moist crumbs. (baking time will vary based upon your oven, the type of pan you're using, and your elevation)
- Remove from oven and place pan on a wire rack to finish cooling.
- After brownies have cooled, carefully lift out entire slab using sides of parchment paper, transfer to a cutting board, and slice with a sharp knife. ENJOY!
- Storage Tip: Brownies can be stored at room temperature in an airtight container, and enjoyed within 3 days.
Notes
Prep Ahead Brownie Mix:
- Add Cocoa, Flour, Sugar and Salt to large bowl, whisk until well combined, and store in mason jar or airtight container in pantry or cupboard.
- After baking, let chocolate chip brownies cool and remove from pan.
- Wrap individual brownies or entire slab in plastic wrap, then wrap again in foil, and place in freezer bag.
- Freeze up to 3 months.
- Lunch Lady Brownies: (After brownies have cooled, frost your chocolate chip chocolate brownies with my Chocolate Buttercream Frosting Recipe)
- Espresso Brownies: (add 3 tablespoons Instant Espresso to your chocolate chip brownie recipe batter) - These are intensely decadent, bold, and a coffee lover's dream come true!
- Andes Mint Brownies: (skip the chocolate chips - you'll need 1/2 cup Andes Mint Baking Chips instead) - If you can't find the baking chips, just chop up Andes Mint Candies. Add 1/4 cup to batter and bake. Remove brownies from oven 3 minutes early, sprinkle the top with remaining 1/4 cup, bake for 3 more minutes, or until done.
- Reese's Brownies: (skip the chocolate chips - you'll need 2/3 cup Peanut Butter Baking Chips instead) Do NOT mix in, but instead simply remove brownies from oven 3 minutes early, sprinkle the top with 2/3 cup Peanut Butter Baking Chips, bake for 3 more minutes, or until done.
- Classic Box Mix Brownies (skip the chocolate chips, and reduce the salt to 1/4 teaspoon) - This is an upgraded copycat of a traditional store bought brownie box mix.
