I’m a connoisseur of brownies and absolutely love the texture of this simple and relatively basic brownie creation that uses semisweet chocolate chips plus cocoa powder to create chocolatey brownie goodness with its signature shiny top. I also like that this version makes a small, just-right sized batch in an 8-inch square pan.
- 1/2 cup butter
- 4 ounces semisweet chocolate chips
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/3 cup flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit. In a microwave safe bowl, heat butter and chocolate chips on high for 1 minute. Stir until smooth and melted, then stir in the remaining ingredients without over mixing. Spray an 8-inch square pan with Baker’s Joy, then spoon in the brownie mixture and bake for approximately 30 minutes. Cool in pan before cutting.
Sprinkle the brownies with powdered sugar or top with your favorite frosting. I spread these with homemade coconut pecan frosting since this past week has been all about German chocolate flavored goodies.