I’ve tried many brownie recipes in my life… but this one is my all time favorite. Why? The texture is chewy and gooey – with a paper thin meringue-like coating on the top. Also, the recipe uses standard pantry ingredients that I almost always have on hand… unsweetened cocoa powder and chocolate chips. I like to buy chocolate chips when they go on sale at the market, and I always have a tub of Hershey’s (or Trader Joe’s) unsweetened cocoa powder on hand for baking.
You can prepare this recipe with or without nuts. I like walnuts in baked goods, so I tend to buy large bags of walnuts from Costco. To store nuts – especially those with a lot of oil in them like walnuts and pine nuts – make sure you keep them sealed in a Ziploc bag (with all the air squeezed out) in the freezer. This method works really well for me so that I can buy nuts in bulk, without having to worry about them going rancid before I can use them.
I have been known to substitute the chocolate chips for butterscotch chips, mint chocolate chips, or even toffee bits for a new twist. Enjoy!
- 3/4 c. unsalted butter
- 1/2 c. unsweetened cocoa powder
- 1 c. sugar
- 1/2 c. brown sugar
- 1 tsp. salt
- 1 1/2 tsp. vanilla
- 1/2 tsp. baking powder
- 3 eggs
- 3/4 c. flour
- 1 c. chopped walnuts
- 1 c. semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Line a 13″ X 9″ Pyrex baking pan with foil (to make it easier to remove the brownies later).
2. Melt the butter in the microwave (about 4 minutes on 50% power). Mix in the cocoa powder and sugar.
3. Add the salt, vanilla, baking powder, and eggs. Whisk to combine.
4. Whisk in the flour, being careful not to overmix.
5. Stir in the nuts and chocolate chips.
6. Spread the mixture into the foil-lined baking dish. Bake for 20-22 minutes.
7. Remove from the oven to cool for 5 minutes. Then, lift up the sides of the foil to remove the brownies from the pan, and set on a cutting board to cool.
8. Cool completely before cutting into squares.