Who doesn’t love fudge brownies? I mean seriously. Brownies are just incredible. I would take a brownie over any and all other desserts – cake (no problem), cookies (that’s a tough one, but yes), and even ice cream (sorry mom, don’t disown me!).
When it comes to most sweets – cookies, muffins, quickbreads – I much prefer to make recipes from scratch. Most boxed mixes just aren’t that good…
Except when it comes to brownies. There are some boxed brownie mixes that are VERY hard to beat. And of course, they are so easy!
I usually like to keep a box or two in the house just in case the occasion arises (a.k.a. I need a chocolate fix).
Last weekend though, I was really really REALLY craving a good ol’ chocolate brownie when I realized – I had NO BROWNIE MIX in the house!
I started scouring the interwebs for scratch brownie recipes and found that quite a few that looked quite delicious. After all, a mediocre brownie is better than no brownie at all – so I might as well try a recipe out!
Who knew fudge brownies were actually so simple to make! Flour, sugar, cocoa, eggs – some recipes used oil while others used butter, some used baking powder and others baking soda. But that was pretty much it!
After testing out a few different recipes, I decided to combine my favorite aspects of each. Butter rather than oil for the added flavor and richness. Baking powder rather than baking soda for the extra rise. And lastly, I added vanilla extract and chocolate chips – because, duh.
Decadent fudge brownies that will melt-in-your-mouth! Full of chocolatey chunks and rich cocoa – these brownies are almost as easy to make as the box!
- 1 cup butter melted and cooled
- 2 cups granulated sugar
- 1 1/2 tsp vanilla extract
- 2 eggs beaten
- 1 tsp baking powder
- 1 cup flour
- 1 cup cocoa powder
- 1 cup semi-sweet chocolate chips
- 1/2 tsp salt
Preheat oven to 375F. Lightly grease a 9×13 inch pan, set aside.
In a large bowl, combine all wet ingredients. In a small bowl, combine dry ingredients. Fold dry ingredients into wet – stir until fully combined.
Pour batter into pan – bake at 375F for 20-25 minutes or until an inserted wooden toothpick comes out clean.
Storage: Store in a cool, dry place for up to one week. Freeze for 2-3 weeks.