These are our second favorite brownies, right behind One Bowl Brownies. We have used them as a base for caramel brownies, cream cheese brownies, Mexican s’mores brownies and as the bottom of countless brownie sundaes. They are a good, basic brownie – fudgy more than cakey, studded with dark chocolate chips. Eat them slightly warm so the chips are melted and gooey. You can always nuke them a few seconds in the microwave if you aren’t eating them freshly baked.
Unlike the butterscotch brownies I posted about on Friday, the whole family agrees that these brownies are the bomb. I don’t really know what else to say about them. They are good – deep, dark and chocolatey. They come together in just minutes and require no more than a bowl and spoon to make. You don’t even need to have baking chocolate on hand – they use cocoa instead of melted chocolate. Make these. Today.
Double Dark Chocolate Chip Brownies
From The Cook’s Life
Makes 9 by 13 pan, 24 brownies
1 cup (2 sticks) butter, cut into pieces
¾ cup unsweetened cocoa powder
2 cups sugar
4 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon salt
1 cup bittersweet or semisweet chocolate chips (I like Ghirardelli 60% cocoa chips)
Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch pan. Set aside.
Melt butter in a large bowl in the microwave. Stir in cocoa powder until well mixed. Add sugar and stir again. Add eggs, one at a time, beating well after each. Stir in vanilla extract. Add flour and salt and mix gently until about half-mixed. Add chocolate chips and stir until there are no white streaks of dry flour. Spread in prepared pan and level top.
Bake 20-25 minutes, or just until the middle is set and a toothpick comes out with a few crumbs attached. Cool in pan on a wire rack for at least 30 minutes before cutting.
These are fabulous as is, but you can also microwave each serving for a few seconds to melt the chocolate chips. These freeze very well if you don’t plan to eat them all in a day or two.