|Picture from: chichoskitchen
Image Credit: Cherine
Chocolate Chip Brownies
“So… I thought about brownies... but not any brownie... a double chocolate brownie with chocolate chips... Brownies are among my favorite treats, they're dense and fudgy. These brownies have chocolate chips and melted chocolate in the batter which makes them doubly delicious.” Cherine
8 oz (225 g) semi sweet chocolate, chopped
¾ cup (170 g) unsalted butter, cubed
1 cup (200 g) sugar
2 teaspoon vanilla extract
4 large eggs
Pinch of salt
1 cup (125 g) all-purpose flour
Approximately ½ cup chocolate chip
Preheat oven to 350ºF (180ºC).
Line a 9×13 inch baking dish with parchment paper.
Melt the chocolate and butter together in a heat proof bowl set over a saucepan of simmering
water, stirring often.
When chocolate is melted and smooth, remove from heat and let cool for a few minutes.
Add the sugar and vanilla extract and combine with a wooden spoon.
Add the eggs one at a time, mixing after each.
Add the salt and flour and stir until combined.
Pour the batter into the prepared baking dish and use a spatula to spread it evenly.
Sprinkle the chocolate chip onto the brownie batter.
Bake for 25 to 30 minutes, or until the edges appear crispy but a toothpick inserted into the
center comes out with moist crumbs.
Let the brownies cool to room temperature.
Store the brownies in an airtight container at room temperature 3 to 4 days or in the fridge for 1
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