Chocolate Chip Brownies Recipe

Here is an easy, classic recipe for rich, moist and chewy chocolate chip brownies from the San Francisco institution, Ghirardelli Chocolate Company. These are sure to please both foodies and kids alike.

This recipe makes about 16 to 20 brownies.

Ingredients

2 eggs

3/4 cup granulated sugar

1 tsp. vanilla extract

1/2 cup unsalted butter, melted

3/4 cup sweet processed cocoa

2/3 cup all-purpose flour, unsifted

1/4 tsp. baking powder

1/4 tsp. salt

1 cup bittersweet or semi-sweet chocolate chips

1/2 cup walnuts, chopped (optional)

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Whisk together eggs, sugar, butter, and vanilla extract with a wooden spoon.
• In another bowl, combine flour, cocoa, baking powder and salt.
• Combine flour mixture into egg mixture by stirring the former to the latter until the resulting texture is thick and glossy.
• Add chocolate chips and nuts (if desired) to the mixture and stir thoroughly. You'll want to slow your stirring down and be less vigorous with the batter now that the chocolate chips and nuts are in the bowl.
• Spread into a greased 8- or 9-inch square pan.
• Bake for 20-30 minutes, checking along the way. You'll want the brownies to be firm but moist once they're done, so try not to overbake them. Stick a toothpick in the middle of the pan, and if it comes out clean, you can take the brownies out of the oven.
• Cut into squares.

Use an 8-inch pan and less baking time if you want your brownies more on the chewy side. If you want the texture to be more cake-like, use a 9-inch pan so they’ll spread out a little thinner and bake for a bit longer.