Chocolate Chip Brownies
People love these rich chocolate chip brownies so much that I never take them anywhere without bringing along several copies of the recipe to hand out. The treats are wonderful to take on a picnic because you don't have to worry about frosting melting. —Brenda Kelly, Ashburn, Virginia
Ingredients
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup vanilla or white chips
- 1 cup chopped walnuts
Reviews
By far the best homemade brownie recipe I've ever tried! And the fact that the recipe makes two pans means there are more than enough to share. These are rich, just dense enough, and fabulously chocolatey while not being too sweet. I used white chocolate chips in addition to semi-sweet chips on the top (omitted the nuts due to allergies). I, like others who have reviewed this recipe, also greased the pans before adding the batter and I didn't have any problems with the brownies sticking. In response to another post below, you can absolutely omit the white chips if you don't like them. Just double up on the semisweet chips and you'll be fine. Also, I think you could easily bake these in a larger pan and come up with a great result (someone mentioned a 15x10) though you may have to slightly adjust the baking time.
I did not try this yet but can we not add white chips or do we have to?
The recipe as originally published in 1995 said to bake these in a 15 x 10 x 1-in. pan vs two 9-in square pans. Will the larger pan work? I haven't made these yet, but want to use the larger pan. I had to rate it to submit this question.
This is one of the best from scratch brownie recipes I have ever made. I made them as written except I omitted the nuts because I made them for my son's class at school and I know there is a nut allergy. The top is covered in chocolate chips and some sink into the batter. As others stated be sure to grease the pans. I used the butter wrappers to grease the pans. I did not flour them. I used 2 - 9" square pans and baked for the shortest time. Everyone who had them loved them. Definitely a keeper and definitely will be made again.
I have this recipe in my Taste of Home Crate o' Recipes (3rd Edition) and I recall preparing these brownies. I greased and floured my baking pan and I also had added 1/4 cup chocolate syrup! I omit nuts as there are folks who have a sensitivity to nuts! I'd used a 13x9x2" greased and floured baking pan! Thank you for sharing this recipe!delowenstein
Good, but I like more chocolate favor! I'll try it again with 3/4 c. cocoa. Or maybe more! I always do heaping cups!We didn't have white chocolate chips and I had some "peppermint crunch baking chips" so I sprinkled some of those on instead. I didn't "swirl" I just spread them evenly. It worked well.
YUM! Works well with or without nuts. Make sure you grease the pans well!~ Theresa
These turn out so well, I tend to hide them from the family so they don't disappear quite so fast. This recipe is so easy to make, it's definitely a keeper.
Fudgy and "chocolate-chippity". YUM.