This recipe uses both cocoa and chocolate chips to create a double chocolate brownie. You may add a variety of things to this batter before baking, such as chopped nuts, chopped candy bars, or dried fruits. The brownies can be sprinkled with powdered sugar or covered in Chocolate Frosting after they have cooled.
INGREDIENTS | YIELDS 16
- 12 tablespoons unsalted butter, melted
- 1½ cups sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 tablespoons water
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup semisweet chocolate chips
Preheat oven to 350°F. Grease a 9″ × 13″ baking dish.
Mix together the butter and sugar in a mixing bowl.
Beat the eggs into the butter mixture; then stir in the vanilla and water.
In a separate bowl, combine the cocoa powder, flour, salt, and baking powder. Add this dry mixture to the wet mixture; stir to combine.
Stir in the chocolate chips.
Scrape the batter into the prepared baking dish, and smooth out the top of the batter.
Bake brownies for 30 minutes. Cool slightly in pan, and then cut into 16 squares. Serve warm or at room temperature.