These are, as my sister would say, “the Bomb.com”. These are so good random people will ask you for the recipe, maybe people you don’t even like. But why do I really like this recipe? It uses cocoa powder instead of unsweetened or semi-sweet chocolate so it is: a) easier, and b) cheaper.
The key? Chocolate chips. Because honestly, everything should have chocolate in it. Even brownies should somehow have more chocolate. In true Shiva fashion I have other favourite brownie recipes I will eventually share, but this is my current go-to. You can split the recipe in half and make only an 8×8 inch brownie but I would seriously judge you for doing that.
These are one bowl, super fudgy, super chocolatey, crispy on the outside and soft on the inside. Aka they’re perfect.
- 1 cup butter, melted
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup chocolate chips
1. Preheat oven to 350 degrees F. Coat a 9×13 inch pan with non-stick spray.
2. Combine the melted butter, sugar, vanilla extract and eggs in a large bowl. Mix with a rubber spatula.
3. Sprinkle the flour, cocoa powder and salt over the wet ingredients. Using the spatula, fold the dry ingredients into the wet ingredients.
4. Add the chocolate chips to the batter and fold in using the rubber spatula.
5. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.