Print

Better Than Boxed Brownies

4.4 from 8 reviews

I used dutch cocoa for a deeper color, and bigger chocolate chips in the batter for an added richness.

I used dutch cocoa for a deeper color, and bigger chocolate chips in the batter for an added richness.

  • Author: Sarah Fennel
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 9 large brownies 1x
  • Author: Sarah Fennel
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 9 large brownies 1x
Scale:
  • Author: Sarah Fennel
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 9 large brownies 1x

Ingredients

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 3/4 cup all purpose flour
  • 1/4 cup dutch process cocoa powder
  • 4 oz bittersweet chocolate, finely chopped
  • 2 eggs plus 1 yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup bittersweet chocolate baking chips
  • 1/3 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F. In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar, and melt both for 30 seconds. Stir again and melt for 60 seconds more. You want the sugar and butter to bubble up slightly, but not burn. This amount of time should do the trick.
  2. Remove mixture from microwave and stir in bittersweet chocolate. This should melt the chocolate completely. If it doesn’t, put it in the microwave for another 15 seconds. Whisk in all other ingredients except chocolate chips. Gently fold in bittersweet chocolate baking chips.
  3. Pour batter into a parchment lined 8″x8″ pan. Sprinkle with semi-sweet chocolate chips. Bake for 30 minutes, or until a knife inserted in the center of the brownies comes out clean. Allow to cool for 10 minutes before removing from pan and cutting into 9 large squares.