I've made these moist brownies many times and they're always a hit. —June Formanek, Belle Plaine, Iowa
- 4 ounces unsweetened chocolate, chopped
- 1 cup butter, cubed
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped pecans, optional
- Confectioners' sugar
- In a microwave, melt unsweetened chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla for 1-2 minutes or until light and lemon-colored. Beat in chocolate mixture. Add flour; beat just until combined. Fold in chocolate chips and pecans if desired.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack.
- Cut into bars. To serve, dust with confectioners' sugar or freeze. Brownies may be frozen for up to 6 months. Yield: 16-20 servings.
Originally published as Fudgy Brownies in Taste of Home Freezer Pleasers 2009, p237
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