These semisweet chocolate brownies are a double-chocolate treat made with melted semisweet chocolate and semisweet chocolate chips. I didn't add nuts to these brownies, but you could add about 1/2 cup of chopped walnuts or pecans to the batter.
The brownies are a quick and easy treat, perfect for any occasion. Bake them for a weekend family treat or take them along to a party or potluck.
See the tips and variations for a few more flavor ideas and an easy brownie icing.
- 8 ounces semisweet chocolate
- 1 stick (4 ounces) unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1 cup all-purpose flour
- 3/4 to 1 cup semisweet chocolate chips
Heat oven to 350 F.
Grease and flour a 9-inch square baking pan.
Melt the 8 ounces of semisweet chocolate with butter in a double boiler or in a stainless steel bowl over simmering water until smooth, stirring frequently. Remove from the heat and let the mixture cool.
In a mixing bowl with an electric mixer, beat the sugar with eggs and salt until thick. Stir in vanilla and flour.
Stir in the melted chocolate and butter mixture.
Stir in chocolate chips.
Spread in prepared pan and bake in the preheated oven for 20 to 25 minutes, until a toothpick comes out with just a small amount clinging.
Tips and Variations
Add about 1/2 cup of peanut butter pieces or butterscotch chips to the brownie batter along with about 1/2 cup of semisweet chocolate chips.
Add 1/2 cup of bits o brickle chips to the brownie batter along with the semisweet chocolate chips.
Brownie Icing: In a saucepan, combine 1/3 cup of milk with 6 tablespoons of butter, and 1 1/2 cups of granulated sugar. Bring to a boil, stirring. Boil for 30 seconds. Remove the saucepan from the heat and quickly stir in 1 cup of semisweet chocolate chips and 1/2 teaspoon of vanilla extract. Pour the icing mixture over warm brownies. Sprinkle with chopped nuts, if desired.
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