The other night, after we finished our bourbon chicken, I wanted dessert. I checked the cupboard for a brownie mix but I didn’t have any. 

I glanced over this recipe I had pinned last month, realized how simple it was, and decided to give it a shot. I’m really glad I did. I had never made chocolate brownies from scratch but I doubt I’ll go back to the box mix.

This recipe for chocolate brownies makes what would be a “family size” of the box mix – a 9×13 pan, which is about 15-18 good sized brownies.  That means you don’t have to fight anyone for your serving.  It also means if you are careful, you can sneak a few out of the pan to save for later before anyone sees them!


1 cup butter (2 sticks)

2 1/4 cups sugar

4 large eggs

1 1/4 cups cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 Tablespoon. vanilla

1 1/2 cups all purpose flour

1 cup chocolate chips I used Ghiradelli baking chips, per usual


Preheat oven to 350 degrees.

Line a 9×13 baking dish with foil, allowing it to hang over the edges. Spray foil with non-stick spray and set aside.

In a small pot, melt butter over medium low heat. Once completely melted, add in the sugar and stir together. Continue cooking for 1-2 minutes, stirring continually. Don’t let it boil.

Pour the butter/sugar mixture into a large bowl (or your stand mixer bowl). Add in cocoa powder and mix to combine.

Add in eggs, salt, baking powder and vanilla. Beat until fully incorporated.

With the mixer on low, slowly add in flour until just combined.

Stir in chocolate chips and make sure they are evenly distributed.

Pour the batter into your prepared pan and bake for approximately 30 minutes, until a toothpick comes out with moist crumbs attached.

Cool in the pan on a wire rack.

Once cool, lift the brownies out of the pan using the foil overhang. Peel back the foil and cut into squares.

Store in an airtight container.


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