These are seriously delicious…made from scratch…chocolate chip-ie…cocoa-ie brownies. Out of this world, y’all!
Earlier today I decided to go for an afternoon run. Silly Katherine. There was a heat advisory today that quickly turned my run into a slow walk underneath the unrelenting Oklahoma sun. After the heat-wrenching work out, I proclaimed to the hubby that I deserved something chocolatey. Something homemade. I really wanted to bake and decided on brownies, but since most homemade recipes yields a lingering bitter taste of cocoa, I decided this recipe deserved a few semi-sweet chocolate chips to amp things up.
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 1/8 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon coarse salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup (or less) semi-sweet MINI chocolate chips (mini chips are the best!)
Pre-heat your oven to 350°
In a medium size bowl, combine your sugar, butter, cocoa powder, cinnamon, and salt.
Temper the butter/cocoa/sugar mixture over a pot of lightly simmering water. Continuously stir until the mixture turns into a smooth consistency.
Let the bowl cool for about 5-10 minutes. Then, stir in your vanilla extract, followed by both eggs, then the flour – stirring constantly.
So…funny story: I had a ton of chocolate chips on stand by, not really knowing how much I’d actually use. I started to pour “just a few” chips in there before, “AaaaAAAAH! Ohhh shoot!” I basically overwhelmed the batter w/ chocolate chips. Trial and error is how the beautiful recipe (above) made just for you (and me…and hubby) became more accurate. I learned as I went along. The batter in the pic below has WAY more chips than I’d recommend adding. Stick to a 1/4 cup…MAX…or less or none at all is totally fine too. Do what feels right! …wwoooooo!
I had only a 9 x 9 ” pan available, but 8 x 8 ” is even better to make these thicker if you have it. Line it up with parchment paper. It’s my new favorite thing! Among…like…4308591 other things of course. It makes clean up easy without needing to soak/wash/scrub your pan after all is done.
Into the oven it goes! Keep it in there for about 20 minutes, but watch it. Originally I first tried this at 325° for 25 minutes but it was still pretty gooey in the center. 350° at 25 -30 min or so will do the trick, but be sure to watch it and check the center w/ a toothpick starting around 20 minutes or so. Every oven is slightly different, which is why I sound like a paranoid babysitter of baked goods 😉
ENJOY!!! We sure did. Better grab a glass of milk to go with it, or wine. It’s unbelievably delish. The richness of the cocoa, the sweetness of the semi-sweet chips, the subtlety of the cinnamon and vanilla altogether make these brownies stand out. I can’t wait to make them again. If you try out this recipe, let me know your thoughts!
Happy baking 🙂