Fudgy Homemade Brownies

I think we have discussed before my love of the Betty Crocker red box.  Betty's fudgy brownies always come out perfectly chewy and are only a buck a box.  Add in some chocolate chips and they are pretty close to perfect.

This is the first time I have made homemade brownies that came even close to Betty's chewy brownies.  And these babies blew me out of the water.  They are SO dark and so chocolaty.  Totally worth the effort of homemade brownies vs. the beloved box mix.

Make these now.

Seriously. 

When the chocolate monster is raging inside of you- this is the recipe you need. 

Want to really take these over the top?  Add some german chocolate frosting to make German Chocolate Brownies. 

Fudgy Homemade Brownies

 Recipe slightly adapted from King Arthur Flour 

-4 large eggs
-1 1/4 cups Hershey's Special Dark cocoa, or Dutch-process cocoa (Do NOT use regular cocoa! Brownies will be too bitter.)
-1/2 tsp salt
-1 tsp baking powder
-1 Tbsp vanilla
-1 cup (2 sticks) butter
-2 1/4 cups sugar
-1 1/2 cups flour (7.5 oz)
-2 cups Guittard milk chocolate chips (I would not substitute semisweet; these brownies need the sweetness of milk chips.)


Preheat oven to 350.  Grease a 9x13 pan.

In a bowl, beat the eggs.  Then add cocoa, salt, baking powder, and vanilla and mix until smooth.

In another bowl, melt the butter in the microwave, then add the sugar and stir.  Return to microwave for about 15-20 seconds (You want the mixture to reach 110-120 degrees).  It shouldn't be bubbling, but it should become shiny as you stir it.

(Note- If you fudge this part, your brownies will still taste delicious, they just might not have a shiny crackly top. Totally ok in my book.)

Add the butter mixture to the cocoa mixture and mix until smooth.  Allow to cool (about 20 minutes) so that your chocolate chips won't melt into the batter.  (I prefer chunks of milk chocolate- but if you don't mind them melting, you can add them now.)

Add the flour and chocolate chips and stir until smooth.

Pour batter into prepared pan and bake for 30 minutes.   The center will still look very moist, but the edges will be set.

Allow to cool completely before cutting and serving.