Post a Comment On: Larissa Another Day

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Brownies are just about my favorite thing. I love a good fudgy ooey gooey brownie. I mean really. When I see a plate of brownies I immediately see hearts and daisies and hear angels sing. I skip towards them slowly in a dream like state. Then I happily and deliriously devour one, then two, then....well we won't go on.

I tend to like box brownies better than homemade. Homemade turn out a little to cakey. I ran across this recipe on a new-to-me food blog, See Jane Cook. I tweaked it barely, just made a change in the chips. I LOVED these brownies. They were pretty darn lovely to eat. They were also super fast and easy to make.

So if you heart brownies as much as I do. Give this recipe a whirl.

Fudgy Chip-eriffic Brownies

1 cup butter
2 1/4 cups sugar
4 eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla
1 1/2 cups whole wheat flour (or regular flour)
1 cup semi-sweet chocolate chips
1 cup chocolate chunks

Preheat oven to 350.

In small saucepan melt butter completely over low heat. Stir in sugar and continue to cook for 1-2 minutes, stirring constantly...do not let mixture come to a boil.

Pour butter mixture into a large bowl (or mixer) and close your eyes so you don't feel bad that it has that much butter and sugar. Okay open your eyes or this will get messy. Beat in cocoa powder, eggs, salt, baking powder, and vanilla. Mix until well combined.

Stir in flour and chocolate chips. The original recipe called for all-purpose flour but I used whole wheat...not because I was trying make up for the 2 sticks of butter, it was all I had...but hey it worked! Bonus. That made me feel better for eating two brownies.


Pour batter into a greased 9x13 pan. Bake for 25-30 minutes. Less for more gooey, more for less. The tester should come out mostly clean. Cool on a wire rack.

Now serve yourself up a lovely little afternoon treat.

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