Easy Homemade Chocolate Brownies

Chocolate lovers dream- Homemade Chocolate Brownies

Easy Homemade Chocolate Brownies

These Chocolate Brownies are thick and rich with the perfect chocolate taste. They are delicious served on their own or with vanilla ice cream and chocolate sauce for a brownie sundae!

This recipe make 9 brownies (8x8 pan) or more depending on how big/small you cut them.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Servings Brownies

Calories 385kcal

Author Beth, The Butcher’s Wife

Ingredients

10 tbsp butter, melted 1 stick plus 2 tbsp.
1 cup white sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup milk chocolate chips, melted
3/4 cup flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking powder
3/4 cup milk chocolate chips (to add to the batter at the end)

Instructions

Preheat your oven to 350°. Line an 8x8 baking dish with parchment paper, or grease it. (see notes on pan size).
In a medium/large bowl, add your sugar. Add your melted butter to the sugar and stir until combined.
Add your vanilla and eggs and whisk until combined and smooth.
Add your melted chocolate chips and whisk until smooth and combined.
Add the salt, flour, baking powder and cocoa powder, stirring until combined (you may need a spoon or rubber spatula at this point to mix it well, as it will be thick). Mix only until combined-do not overmix!
Add your additional 3/4 cup of milk chocolate chips (do not melt these) and mix gently until combined,
Pour into your pan lined with parchment paper and spread evenly. (Or your greased pan).
Bake at 350° for 40-45 minutes. Check 5 minutes before you think they will be done. They will be done when the middle is set, the edges start to crack and look crispy and a toothpick comes out clean when poked in the center. Do not overbake!
Remove from the oven and let cook 10-15 minutes. When you are ready to serve lift the brownies out of the pan on the parchment paper and cut them into pieces and serve!
These brownies can be kept in the pan or on a plate (covered) for 3-4 days.

Notes

I use an 8x8 pan for these brownies so they are thicker and softer. A 9x9 pan works great, just adjust the cooking time. A 9x9 will cook faster (about 30-35 minutes). Check the brownies about 5 minutes before you think they are done so they don't overbake!

We love our brownies with vanilla ice cream and Homemade Chocolate Sauce for a Brownie Sundae!

Nutrition