Fudgy Chocolate Brownies that are the perfect texture. Fudgy and chewy and perfectly balanced with semi-sweet and milk chocolate chips. This is the only brownie recipe you need.
I think that this brownie recipe has been the most made thing in my kitchen recently. It is from Sherry Jaronsky’s book The Cookies and Cups Cookbook. I’ve made quite a few things of out it, and it is a great book to have on your shelf. Great basic recipes like this one, and some taken up about 110 notches. This recipe makes my favorite kind of brownie – fudgy and chewy. It is a classic brownie that can be made with any combination of chips, I just happen to think that semi-sweet and milk are the perfect combination. These aren’t fancy brownies, they are the kind you want to eat when you are craving a simple brownie. Or if you are having a crap day. Or the best day ever. They truly are an all-purpose brownie.
I’ve been teaching my kids how to cook this fall. It is often easier (and less mess) to do it yourself, but kids need to have basic kitchen skills. This recipe is the perfect thing to teach a young baker. It is made with things you most likely always have in your house, (I hoard chips, so I can make these at a moment’s notice), is made in one pot, and requires little clean up. I let Ava make these all on her own and she did a great job. You can watch how she did it below. (We spelled fudgy wrong. So embarrassing.)
Here’s a little video we made.
Super easy to make, one pot, and very little clean up.
We’ve also used these brownies as a base for brownie sundaes and ice cream sandwiches all summer. I made this No Churn Chocolate Chip Ice Cream with Homemade Chocolate Sauce for Peapod and it is divine on top of a homemade brownie. No churn ice cream is also a great thing to teach a young cook to make. You can create a creamy ice cream without an ice cream machine. You can grab the recipe here. The chocolate sauce is also another that I make time and time again. I make it the winter for hot chocolates just as much in the summer for sundaes. These brownies keep really well in an airtight container, but the truth is that they have never lasted more than a day at my house. They are beloved my all the members of my family.
- 1 cup semi-sweet chocolate chips
- 1 cups milk chocolate chips
- 1/2 cup butter
- 3/4 cup light brown sugar
- 3/4 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon kosher salt
- 1 cup flour
- Preheat oven to 325°. Line a 9x13 pan with foil and spray with cooking spray.
- Melt chips and butter in a medium saucepan over medium-low heat, stirring constantly. When melted, remove from heat.
- Whisk in both sugars, vanilla, and eggs, one at a time. When smooth, stir in salt and flour. Pour batter into prepared pan.
- Bake for 35 to 40 minutes, or until a toothpick comes out clean. Cool completely and cut into 24 bars.
From the Cookies and Cups Cookbook.