Chocolate Chip Brownies
User Reviews
5
Chocolate Chip Brownies
Description
Chocolate Chip Brownies combine granulated sugar, melted unsalted butter, and unsweetened cocoa powder with vanilla and eggs to create a rich batter. The inclusion of semisweet chocolate chips adds pockets of melted chocolate throughout the brownies. Baking at 325°F in an 8x8 inch pan develops a fudgy center with slightly firmer edges, typical of brownies baked to a set middle but still tender. The salt balances the chocolate's sweetness and depth.
The texture results from careful mixing to avoid overworking the batter, yielding a moist, chewy finish. Baking until the edges pull away helps prevent overbaking and dryness. Cooling before cutting allows the structure to set for easier slicing.
These brownies serve well as snacks or dessert paired with milk or coffee. Flavor variations include swapping chips for white chocolate or nuts to suit personal taste or ingredient availability. The recipe is flexible to pan size with minor adjustments in baking time.
Storing cooled brownies in an airtight container at room temperature preserves freshness for up to five days. Melting unsweetened baking chocolate can replace cocoa powder for a richer chocolate flavor.
Ingredients
- 1 cup sugar granulated white
- 1/2 cup butter 1 stick, melted, unsalted
- 6 Tablespoons cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 2 egg large
- 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.
Notes
- Use an 8x8 inch pan for best results; a 9x9 inch pan can be used with slightly reduced baking time.
- The recipe can be doubled for a 9x13 inch pan, baked for about the same 40-45 minutes.
- Unsweetened baking chocolate (2 ounces) can substitute for cocoa powder if melted and cooled.
- Chocolate chip variations include dark, white, peanut butter, mint, butterscotch chips, or nuts like walnuts or pecans.
- Store fully cooled brownies covered at room temperature for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 83mg | 3% |
| Potassium | 185mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 378IU | 8% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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