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Easy Double Chocolate Chip Brownies in under 30 Minutes

May 05, 2009

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This is not one of my typical low-fat recipes, but sometimes you need a special sweet treat. Trust me, these are awesome! I have been searching for an easy brownie recipe, and I finally have found the winner: Easy Double Chocolate Chip Brownies. The recipe is so simple to prepare and can be prepared in 30 minutes. I was asked to make something for the school’s bake sale, and these were highly requested. Also, for Mother’s Day, this brownie pan, below, was one of my top present picks because it makes slicing brownies so easy. This pan also works with any box brownie mix if you’re short on time.

Check this great brownie pan out

Easy Double Chocolate Chip Brownies

Prep: 10 minutes
Cook: 20 minutes
Yield: 2 dozen
Ingredients
2 cups (12 ounces) semisweet morsels, divided
1/2 cup butter, cut into pieces
3 large eggs
11/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts (optional)
Preparation
1. Preheat oven to 350F. Lightly grease 13- x 9-inch baking pan.

2. Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts, if desired. Spread into prepared baking pan.

3. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.



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2 Responses to “Easy Double Chocolate Chip Brownies in under 30 Minutes”
Kimberly Ross says:
May, 06 2009at 07:07 pm
I am a HUGE brownie fan, and these look amazing. I can't wait to make them for my boys (and myself). I also have never seen a brownie pan like the one you used, so I have ordered it. I'll let you know how I like it. All the reviews were 5 stars. Thanks for sharing your brownie recipe. Kimberly (in Dallas)
May, 07 2010at 08:38 pm
That's very similar to the one I use, but I add 1/3 cup raspberry preserves because I love the taste of raspberry, and it makes them extra moist. I cook in an "all edge" baking pan because I like the edges best!

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