Matt had one of those Soup Days at work and he took in these barbeques and I sent in some brownies to go with them. I had some old chocolate I chopped up and melted down into the brownies so these were a mix between milk and dark chocolate – but I think you could use whatever you have on hand.
I was a little skeptical of the method while I was making these as it calls for the eggs to be mixed into the dry goods – but they were overall very easy to throw together and SUPER good!! They might just become my go to brownie and beat out the Todd English Brownies!
Recipe (From The Baker Chick)
- 1 cup butter
- 10 oz finely chopped chocolate (the original recipe called for dark chocolate)
- 2 cups brown sugar
- 1 cup flour
- 1/4 tsp salt
- 4 eggs
- 2 tsp vanilla
- 1 cup mini chocolate chips
Preheat the oven to 350F. Spray a 9x13 pan with cooking spray.
Melt the butter over medium heat and continue to heat until it sizzles. Turn off the heat and add the chocolate, stir to combine the chocolate into the butter then set aside for it to melt.
Mix the brown sugar, flour, and salt until evenly mixed together. Incorporate two of the eggs, then the other two eggs. It will just start to look like batter at this point. Mix in the vanilla.
Next mix the now melted chocolate into the melted butter. Then add the butter and chocolate mixture into the batter. Lastly add in the chocolate chips.
Pour the batter into the prepared pan and bake for about 30 minutes until they pass the toothpick test. Let the brownies cool completely in the pan. I let the brownies cool in the fridge overnight as the original recipe said they are easier to cut that way.
They are a bit sticky, but super fudgy and delicious!! My kind of brownie!!