These turn out absolutely perfect & chewy if you bake them just right- I am a chronic over-baker with the oven I have now. (Yes, I have an oven thermometer! I don't wanna talk about it.) Bake until these are just set; a toothpick should come out with just a few moist crumbs. If it comes out clean, the brownies are probably a bit too done and won't be nice and chewy. Even though I baked these a tad too long, they were still really good and stayed good for a few days. I reduced the sugar from 3 cups to 2 1/4 cups with good results. This recipe is also good with walnuts added.
We had these as brownie sundaes with friends the same night we had these almond blondies.
adatped from Allrecipes
1 cup unsalted butter, melted
2 1/4 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 15-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove, and cool pan on wire rack before cutting.
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