Warning: This recipe produces extremely rich chocolate!
I’ve gotten a reputation. No, not that kind of reputation. I’m known for my delicious brownies. Every time I bake a batch, whether they’re for my own family or to share with others, they get rave reviews. What’s my secret? Wait for it…I add semi-sweet chocolate chips to Duncan Hines brownie mix. That’s it!
If I pinned my self confidence to baking instead of publishing Kidlit, I would walk around with my head held high instead of lamenting that the goals I’ve set for my life’s work have not yet been achieved. But, I digress.
The boxed brownies are so easy and such a hit, I never made them from scratch. Until now. When I realized my cabinet was empty and wanted to serve dessert, I turned to my mother-in-law Cecile’s own famously, delicious, homemade brownies. Yum!
Happy baking, hon!
Super Fudgey Brownies
- 1 cup flour
- 3/4 cup cocoa powder
- 1/4 teaspoon baking powder
- 2 cups sugar
- 3 large eggs
- 1/2 cup butter, melted (or margarine to make recipe dairy-free)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- approx. 1/2 cup chocolate chips, melted (I used parve semi-sweet choc. chips)
- Preheat oven to 375°F. In a 9 x 11 brownie pan, either line bottom w/parchment paper or grease.
- Combine dry ingredients.
- In a separate bowl, cream sugar and butter with an electric mixer. Add eggs and blend.
- Add dry ingredients to sugar/butter mixture. Tip: Pour dry mixture a little at a time and blend.
- Pour batter into brownie pan.
- Bake 25-30 minutes, until edges come away from pan. Tip: Take brownies out of oven closer to 25 minutes for extremely fudgey brownies and closer to 30 or a few minutes longer for more formed brownies. Either way, these are rich and chocolatey.
Yield: Depending on how they’re sliced, approximately 15-24.
Brownies are done when edges come away from pan.