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I just made these and I think that the baking soda proportion is wrong. The brownies didn't rise. :(
It's a great basic recipe, having used it for many years, however, I've changed it some. I increased the butter (I only use real butter) to 1 full stick, baking soda to 1/2 tsp, add 1/2 tsp of baking powder and salt to 1/2 tsp. I also upped the vanilla (make sure it's real vanilla (not the artificial or imitation clear kind) to a FULL TBSP, it makes it even better. I also make sure that everything is the freshest for the maximum in taste and texture, sift the dry ingredients once to make sure there are no baking soda/power lumps. Also, for variety, you can use the mini choc chips, or do the initial 1 cup of chocolate after the butter, sugar and water comes just to the boil and then, before you put them in the pan, stir in 1 cup of penut butter chips, or toffee or candy coated chips, or any other kind you may find at the store. For dark chocolate lovers, try making the recipe with the dark choc chips. It brings a deeper flavor to the brownies, a definate richness. I wouldn't try this recipe with milk chocolate, it's way too sweet.
Double chocolate delicious! I did as Chef #506407 and increased some of the ingredients, just to get a more chewy brownie. Thanks. Made and reviewed for the Tea Time Event in the Photo Forum February 2010.
These brownies were great!! I mixed in 2 cups of butterscotch chips with the chocolate and it made the brownies even better. In the words of my younger brother, "they are addictive."
I got this recipe from the back of the chocolate chip package several years ago, too, and have since made them many times. They are great brownies--thanks for posting the recipe!