Thick and chewy, better than boxed brownies

PREP:  15, COOK: 25  TOTAL: 40 MINUTES 

INGREDIENTS:
½ c. all-purpose flour*
¾ c. unsweetened cocoa powder
1¼ c. sugar
1 stick + 3 tbsp. (11 tbsp.) unsalted butter
2 eggs, cold
1/8 tsp. baking soda
1 tbsp. cornstarch*
¼ tsp. salt
1 tsp. vanilla extract
½ c. chocolate chips, milk or semi-sweet
¼ c. semi-sweet baking bar*, chopped

Preheat oven to 325 degrees. Line a 8×8 inch pan with parchment or foil, set aside.
In a microwave safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder.
In the bowl of a stand mixer add the warm (but not hot) butter/sugar mixture. With mixing speed on low add one egg at a time, mixing just until incorporated.
In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the chocolate chips and chunks.
Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and serving.

*I love using a Ghirardelli baking bar for the chopped chocolate.
-This recipe can easily be doubled to fit a 9×13 inch pan. The bake time might increase by 3-5 minutes. It will make approximately 24 brownies. I used a metal pan for these brownies, not pyrex.
*1/2 c. of cake flour can be substituted for the all-purpose flour and cornstarch.

Produces 12-15 brownies 

All images and text ©Life Made Simple.


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