Classic Brownies (With Mini Chips) ~ 9 Ingredients!
These Classic Brownies (With Mini Chips) are a must-try for any chocolate lover with their soft and thick texture, deep cocoa flavor, and explosion of mini chocolate chips! They’re incredibly simple to make.
The use of Dutch-process Cocoa Powder is KEY! The alkalizing process darkens the color, deepens the flavor, and is responsible for the chocolate intensity. (My specific suggestion can be found within the ingredient list!)
I highly recommend the use of mini chocolate chips for these particular brownies as they perfectly disperse the chocolate throughout, and balance the textures wonderfully in each bite!
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Kitchen Equipment:
- 2 Large Bowls
- A 9 x 13 Glass Baking Dish
- Toothpicks
- A Cooling Rack
Servings: 12 Large Brownies
Ingredients:
- 1 Cup All-Purpose Flour
- 1 Cup Dutch-process Cocoa Powder
- 1 Tsp Salt (I use sea salt, ground fine/medium)
- 1 Cup Unsalted Butter, melted
- 1 Cup Cane Sugar
- 1 Cup Dark Brown Sugar, packed
- 4 Tsp Vanilla Extract
- 4 Eggs, room temperature
- 1 Cup + 2 Tbsp Mini Semi-Sweet Chocolate Chips (+ 1/4 Cup Extra To Sprinkle On Top)
Directions:
PREP
Let the eggs come to room temperature (I take the butter out as well so that it doesn’t take as long to melt)
Line the glass baking dish with parchment paper and set it aside
BAKE
Preheat the oven to 350º
In a large bowl, stir together the flour, cocoa, and salt until combined, and set aside
In a second large bowl, melt the butter in the microwave
After a minute or two, add the cane sugar and brown sugar to the melted butter and stir together until combined
Next, stir in the vanilla extract
Then, stir in the eggs
Pour the dry ingredients into the wet ingredients, and gently stir them together (Try your best not to overmix!)
Stir in the 1 Cup + 2 Tbsp of the mini chocolate chips
Add the batter evenly into the pan, then sprinkle the 1/4 Cup of the mini chocolate chips on top
Bake for 35 minutes (A toothpick will come out with a couple moist crumbs, and the top will have a slight shine/crinkle to it)
Place the pan on a cooling rack and let the brownies fully cool in the pan
Enjoy!
[Leftovers can be stored covered/airtight at room temperature.]
