I have a new dessert to share with you today. Grab a glass of milk or hot cup of coffee and enjoy!
I love chocolate! Have I told you that before? And I love brownies. I love them warm and covered with ice cream (hello, Salted Caramel Brownie Sundae I’m looking at you) and I equally love them cold and covered in a creamy frosting (like my Double Chocolate Brownies with Cream Cheese Frosting). But I also have a special place in my heart for brownies that are thick, fudge-like, and dotted with chocolate chips. And that’s exactly what I have to share with you today.
I made this recipe using a mix of both Hershey’s regular and Special Dark cocoa powder (Hershey’s hasn’t heard of me, I just love to use their cocoa powder). Mixing the cocoa powders gives a deep, but not overwhelming, dark chocolate flavor to the brownies. Now if you are like Mr. Sam and don’t love dark chocolate (the horror!) I added white chocolate chips to balance out the dark chocolate and keep the brownies interesting.
I have a new trick that I’m sharing at the end of the recipe for keeping your parchment paper from sliding around when you pour in your batter. It’s a game changer for sure.
These babies are rich, make sure you cut them into small squares, or large squares, I won’t tell 😊
- 10 tablespoons unsalted butter sliced
- 1 1/4 cups sugar
- 3/4 cup + 2 tablespoons unsweetened cocoa powder I used a mix of Hershey's regular and Special Dark
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1/2 cup all-purpose flour
- 1 cup white chocolate chips divided
Preheat oven to 325F degrees.
Line an 9-inch square baking pan with parchment paper or aluminum foil. Leave a couple inches hanging over the edges to help you remove the brownies.
In a large bowl, melt the butter, sugar, cocoa powder, and salt in the microwave. Melt in 30 second increments, stirring after each 30 seconds, until the butter is completely melted, the mixture will not be completely smooth. Set mixture aside for a couple minutes, so it can cool slightly.
With a wooden spoon or spatula, stir in the vanilla. Add the eggs, stirring after each one. At this point the batter will be thick and shiny. Add the flour, stirring until combined and most of the streaks of flour are gone. Stir in 3/4 of a cup of the chocolate chips. Reserving the rest to sprinkle on top. Pour into the lined pan and top with the remaining chips.
Bake for 22-24 minutes, or until a toothpick inserted in the center, has only a few crumbs. Be careful not to overbake.
Tip for getting your parchment paper to not slide around while you pour the brownie batter in, give the bottom of the pan a quick spray with non-stick spray before adding your parchment paper.
Like I mentioned above, I used a mix of Hershey's regular and Special Dark cooca powders for these brownies, but feel free to only use one kind.
Recipe adapted from Sally’s site.