Double Decadence Chocolate Chip Brownies

Submitted by Chef #329119

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 24 brownies

ingredients

• 2⁄3 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 1⁄4 cups all-purpose flour
• 1 cup oatmeal (quick or old fashioned oatmeal)
• 1 teaspoon baking powder
• 1⁄2 cup chopped nuts (optional)
• 1⁄4 cup powdered sugar (optional)

directions

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