These brownies are made from scratch and are the best I've tasted. They are easy to whip up and use items found in my pantry.:) You can adapted them to your liking. Today I had Andes' peppermint chips left over from my Christmas baking. I decided to put a handful or two in the batter and use peppermint extract instead of vanilla. I absolutely love chocolate and mint flavor combination so I can't wait to have them after dinner.
Stars of the recipe:
- 1 c. sugar
- 1/2 c. butter or margarine (1 stick)
- 2 c. chocolate chips
- 3 eggs
- 1 1/2 c. flour
- 1 tsp. vanilla
- 1/4 tsp. baking soda
- Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often.
- Remove from heat, stir in 1 1/2 c. chocolate chips until melte.
- Let the chocolate, butter, and sugar mixture cool until it's at room temperature.
- In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper eggs.
- Then pour all of the eggs into the pot with the melted chocolate. Stir to combine.
- Stir in flour, vanilla, and baking soda until well blended.
- Pour into a greased 13 by 9 casserole dish and bake at 350 degrees for 18 to 22 minutes.
- When the brownines are done and still hot, sprinkle remaining 1/2 cup chocolate chips on top. Cool before serving.
This post is linked up to Everyday Mom's Meal: Church Supper.