I can’t stand the thought of making something for someone and not trying it myself. I mean, what if I just delivered the most disgusting food on the planet and I had no idea? That’s why I’m a firm believer in trying everything you make – even if it’s not your favorite thing in the world. So, with me being a non-brownie-lover, I still had to try these before I took them to my kids and I will admit that these brownies actually tasted pretty dang good. They are so unbelievably moist and I’m not talking the cakey kind of moist – I’m talking the ooey gooey brownie kind of moist that makes you keep going back for more. I’d bet money that this will forever be your go-to brownie recipe. (Recipe from the I Do Cookbook)
- 1-1/2 cups flour
- 1/2 cups cocoa
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 2 tsp. vanilla extract
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 350 degrees Fahrenheit and grease bottom only of a 9×13 inch pan.
- In a medium bowl, combine flour, cocoa, baking powder, and salt – set aside.
- In a separate bowl, cream sugar, butter, eggs, and vanilla.
- Gradually stir the flour mixture into creamed mixture.
- Stir in chocolate chips.
- Spread in prepared pan and bake 28-30 minutes or until cracks begin to form.
- Cut into squares and devour ravenously.
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