I absolutely love brownies! However, I usually just make them straight out of the box. You know, just had a couple eggs, some water, oil, and presto instant brownies! Well, I’ve always wanted to make homemade brownies, but heard that they were a hassle to make. I can’t remember where I heard that at, but I’m pretty sure it was someone on Food Network, like Sandra Lee. The truth: Brownies, homemade that is, are super easy to make!
Mines even have a little extra with chocolate chips and two different kinds of cocoa, and a splash of heavy cream. They are fudgey, rich, moist, and by far the best brownies I’ve ever had. I don’t usually too my own horn, but BEEP BEEP! I would seriously sell them if I knew how to ship food. That’s just how good they are, and how much I want everyone to try them out.
Ingredients
- 1/2 cup butter, room temperature
- 1 1/2 cup granulated sugar
- 2 tbsp vanilla extract
- 1/2 tbsp heavy cream
- 2 eggs
- 1/2 cup all purpose flour
- 1/4 cup cocoa powder
- 1/4 extra dark cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 baking pan with cooking spray or oil pan with a tablespoon of vegetable oil.
- Beat together butter, sugar, and vanilla in an electric mixer. Add the eggs one at a time, mixing well after each egg.
- Whisk together flour, cocoa powder, baking soda and salt in a separate bowl. Add dry ingredients to the wet mixture gradually.
- Mix in the chocolate chips on a low speed or stir in with a spoon.
- Once the chocolate chips are well incorporated into batter, add it to the baking, spreading it evenly. Take note that the batter will be a very thick consistency.
- Bake for 30 minutes, until brownies crust over top. Let cool for 10-15 minutes. Refrigerate for 5-7 is serving immediately.
- Serves roughly 9
I served these warm and topped with classic vanilla ice cream. I couldn’t get enough of the fudginess with the cold ice cream melting right into the moist brownie. The extra dark cocoa and chocolate chips gave these brownies that extra richness and decadence. They definitely did not disappoint by far, even for my skeptical brother who stood over my should as I made them. My husband, who’s usually my officially taste tester and bowl licker enjoyed every bit. My mom, who’s fighting off a nasty cold indulged in nearly two brownies, so I know they had to be good!
These brownies are irresistible and I can’t wait to make them again!
Next up, I’ve revisited my Classic Chocolate Chip Cookies with a new and improved recipe. They’re ooey gooey and I’m stoked to share them with you all!
xxoo,
