You know those chocolate chip brownies that always sell out before anything else at the bakery or bake sale? The ones that are sweet but not too sweet, intensely chocolatey, and have that elusive balance of fudgy and cakey? These are them.–Angie Zoobkoff
Chocolate Chip Brownies
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 12 tablespoons (6 oz) unsalted butter, cut into 6 pieces
- 6 ounces unsweetened chocolate
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup bittersweet or semisweet chocolate chips, or your favorite baking chips, such as peanut butter or butterscotch
- Preheat the oven to 350°F (177°C) and adjust the oven rack to the lowest position. Line a 13-by-9-inch (33-by 23-cm) metal baking pan with parchment paper, leaving a 1-inch (25-mm) overhang on 2 opposite sides. Spray the parchment with baking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Place the unsweetened chocolate in a large resealable plastic bag and seal. Use a rolling pin to gently pound the chocolate into small pieces.
- In a microwave-safe bowl, combine the butter and unsweetened chocolate. Heat it in the microwave at 50 percent power for 1 minute.
- Stop and stir the mixture with a rubber spatula to combine. Heat, again at 50 percent power until melted, checking every 30 seconds, for 60 to 90 seconds more. Remove the bowl from the microwave and whisk until smooth. (Alternatively, you can melt the chocolate in a heatproof bowl set over a pot of simmering water.)
- Add the sugar, eggs, and vanilla to the chocolate mixture and whisk until smooth.
- Stir in the flour mixture and use the rubber spatula to gently combine. Fold in the chocolate chips or your favorite baking chips. Scrape the batter into the prepared baking pan.
- Bake the brownies until a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 45 minutes
- Let the brownies cool in the pan on a cooling rack for 1 1/2 hours.
- Use the parchment to lift the brownies out of the baking pan and transfer to a wire rack. Let cool completely, 40 to 60 minutes more.
- Transfer the brownies to a cutting board and discard the paper. Cut the brownies into 24 squares.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This may be the recipe that finally weans me off boxed brownies. For quite some time, I’ve been hoping for that recipe to come along and this may be it. Time will tell, but in the meantime, these are some freakishly awesome brownies; much lighter than most brownies, but also much more chocolatey. At the risk of overselling, I really do think this could be my perfect brownie.
The recipe was easy and straightforward and came together quickly. If you’ve got fairly decent chocolate on hand, chances are you’ve got everything else, too. Mine took 40 minutes to finish baking and I cooled them for the full 90 minutes. By the time I cut them, the top had formed a delicate, paper thin crust which looked really great when they were plated. And they cut like a dream. No crumbly edges or cleaning the knife with a wet paper towel.
I did let them sit the full 90 minutes before cutting (as the recipe states) which is more than I normally do, so either that extra time really does make a difference or these particular brownies just cut nicely. Either way, a win.
If you literally want the best bake sale brownies, then this is the brownie recipe for you! These brownies are the perfect balance of chocolate flavor without tasting too sweet or bitter. They had the perfect balance of fudge and sweetness. The brownies were not heavy or dense like your typical brownies. These brownies had the most pleasant cake-like airy consistency with a slightly firm exterior and soft, light interior. They were a huge hit in my home!
I have a small and older microwave so for step three it took me three minutes instead of two to melt the butter and unsweetened chocolate. The brownies baked perfectly for 30 minutes on the dot. The recipe made exactly 24, which were the perfect serving size.
I really enjoyed this recipe. I have eaten MANY brownies in my life and it really is hard to find a good brownie. Many of the brownies that I have eaten were either way too sweet or more on the bitter side. Many of the brownies I have eaten have also been too dense and heavy. I was pleasantly surprised at how light and airy this recipe was almost taking on an airy cake like consistency.
This is my kind of recipe! The batter was ready in less than 20 minutes. The entire brownie can be easily lifted out of the pan using the parchment, allowing you to cut nice, neat slices. The hardest part was letting them cool. The rich, chocolate aroma wafted throughout the kitchen, driving my teenage son crazy and prompting him to declare the 90 minute cooling time “ridiculous.” But he waited and they were worth it.
This is a reliable, delicious recipe that makes a big batch. Perfect for bake sales.
My chocolate needed 30 more seconds in the microwave (for a total of 2 minutes, 30 seconds) but it may have been because I didn’t pound the chocolate into small enough pieces.
This recipe is very close to my favorite brownie recipe. One to make again and again, in my opinion.
This was an amazing brownie recipe. The technique and ingredients were very familiar, it came together quickly, and it tasted fantastic. It made brownies that were rich without being too sweet and they were moist on the inside and crackly on the outside. I would make this again and again.
The chocolate chips did just as they promised, creating pockets of chocolate.
Delicious! Will definitely make again. This recipe is for brownies just the way we like them, chocolatey and easy to make.