We keep this brownie recipe interesting by including a variety of different additions. You can add in 2 cups of your favorite brownie mix-ins from chocolate chips to flavored baking chips, nuts, or even coarsely chopped candies that bake well. This holiday season, we found ourselves using 1 cup of bittersweet chocolate chips and 1 cup of chopped Hershey’s Candy Cane KISSES. The results were festive, beautiful, and delicious!
Author: Jennifer from 1840 Farm
Ingredients
4ounces(1 stick) butter, softened and cubed
1cupgranulated sugar
1Tablespoonvanilla extract
2large eggs
½cup(60 grams) All-purpose flour
½cup(40 grams) cocoa powder
¼teaspoonbaking soda
¼teaspoonsea salt
2cupschocolate chips, flavored baking chips, or other additions
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a 9x9 baking pan with parchment paper to prevent the brownies from sticking to the pan as they bake.
Combine the softened butter and sugar in a large mixing bowl. Using a mixer, beat until the mixture is smooth and creamy before adding the vanilla extract. Add the eggs and beat to fully incorporate.
In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Add your chosen chocolate chips or other additions and stir lightly to evenly distribute them throughout the dry ingredients.
Add the dry ingredients in a single addition to the butter mixture. Beat just long enough to fully incorporate the dry ingredients. Take care not to overmix.
Using a spatula, transfer the batter to the prepared baking pan. The batter will be very thick. Spread the batter to evenly cover the bottom of the pan.
Bake in the preheated oven for 25-30 minutes or until just set. Because of their fudgy texture and high chocolate content, the brownies can seem under baked. Once they have cooled to room temperature, they will set up nicely. Resist the urge to overbake them and you’ll be rewarded with delicious fudge like brownies.
Allow the brownies to cool to room temperature. If desired, sprinkle lightly with powdered sugar or top with a scoop of vanilla ice cream before serving. Enjoy!
Notes
Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Vermont Nut Free Chocolates baking pieces and cocoa powder. You can learn all about them at www.vermontnutfree.com.