HOW is it possible that I’ve never posted this Double Chocolate Brownies recipe? I make it ALL. THE. TIME.
It is seriously the best brownie recipe ever. I’ve been making it regularly ever since I got married over 17 years ago. It came in a Pillsbury dessert recipe cookbook I received as a wedding present and quickly became a family favorite. These are a rich, dense, gooey type of brownie. If you like cakey brownies, they aren’t for you.
All the kids love these — and their friends too. They have become somewhat of a legend, but I can’t take credit. I just follow the original recipe to a T.
It’s super easy, and it is delicious because it is full of butter and eggs.
- 2 sticks butter
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla (don’t use the fake stuff)
- 1 cup all purpose flour
- 1/2 cup cocoa
- 1/2 tsp salt
- 1 cup chocolate chips
- In a large saucepan, melt butter over low heat; cool.
- Beat eggs and sugar together and add to butter.
- Add vanilla and beat (by hand with a large whisk or wooden spoon) till light and fluffy.
- Add the flour, cocoa and salt; mix well.
- Fold in the chocolate chips.
- Spread in buttered 13×9 glass baking pan.
- Bake for 35-40 minutes in a preheated 325-degree oven.
- Serve warm or room temp.
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