Double Decadence Chocolate Chip Brownies

"Here is the original as found on chefs.com --I modified it by adding some reduced fat sour cream in place of some of the oatmeal (i didn't have enough of the instant oatmeal to make a full 1 cup as called for). They are super-moist and I used Ghirardelli chips so the flavor was excellent. I also used only 1/2 cup butter whereas the original recipe called for 2/3 cup, then I added canola oil to make 2/3 Cup but it still tasted fine. I also added 1/2 cup of dark cocoa to make it even richer. They're slightly chewy although it wasn't chewy as some brownies; it might be chewier if you baked it more than 25 minutes, I don't know."
 
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photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
10
Yields:
24 brownies
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ingredients

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directions

  • Preheat oven to temperature 350°F
  • Beat together first 4 ingredients in a bowl.
  • until smooth.
  • Melt 1/2 cup chocolate chips in a heavy saucepan over low heat, stirring.
  • until smooth, or microwave on high 1-2 minutes, stirring every 30.
  • seconds until smooth.
  • Add to sugar mixture and mix well.
  • Add flour,.
  • oatmeal, baking powder, remaining 2 Tbs. chocolate chips and nuts, mixing well. Spread into a lightly greased 13x9 inch baking pan.
  • Bake 25-30 minutes or until brownies pull away from sides of pan.
  • Cool completely. Sprinkle with powdered sugar, if desired. Cut into.
  • bars.

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