Easy Double Chocolate Chip Brownies
photo by GaylaJ
- Ready In:
- 1 (12 ounce) can semi-sweet chocolate chips (2 cups)
- 1⁄2 cup butter or 1/2 cup margarine
- 3 large eggs
- 1 1⁄4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon baking soda
- 1⁄2 cup chopped nuts
- PREHEAT oven to 350°F.
- Grease a 13x9-inch baking pan.
- MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth.
- Remove from heat.
- Stir in eggs.
- Stir in flour, sugar, vanilla extract and baking soda.
- Stir in remaining morsels and nuts.
- Spread into prepared baking pan.
- BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool completely in pan on wire rack.
Questions & Replies
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I was looking for my lost brownie recipe, and this is it. Originated from a bag of Hershey chocolate chips. I would add a great adder to this recipe is to add smuckers hot fudge and caramel. Slightly warm the fudge and caramel (so it pours in about 1/4" thick line) and make about 3 lines with each topping (smushed S shapes) Add these toppings just before putting in oven. Run a knife perpindiculare across these lines to distribute in about 2 or three spots. If you don't have both of these toppings, you could use either one. I think the caramel may add more, as it contrasts the chocolate a little better.
I have made 3 batches of these. First, I made a double batch for my daughter's class. I stirred in chocolate peanut butter swirl chips for the second cup of chips. They turned out amazing, with none leftover! They were very fudgy! Yum! I did have trouble determining whether or not they were done. They didn't seem to get to the point where the toothpick test explained by another reviewer (sticky, not clean) indicated doneness, but when the edges started to look dry, I pulled them out anyway. I don't think they were underbaked, because the edges didn't get hard. The second time I made them, I used chocolate chunks, as I was out of chips. I used 1/3 cup sugar and 1/3 cup splenda. They turned out differently. They look a lot like GaylaJ's photo, and are a little bit drier than the first time I made them. They seemed done already at 18 minutes, unlike the first time, when I had to keep adding time. Maybe they baked faster with only one pan in the oven? Maybe the chocolate chunks made for more chocolate in 1 cup than the chips because of the way they fit together in the measuring cup? Maybe the chunks made the batter drier because they're a little old? Maybe the splenda changed the texture? I haven't had issues using splenda with other types of bars. I want to try these again and see if I can get more consistent results before leaving a 5 star rating. Thanks for posting! They are delicious!
I found this recipe years ago on a nestle bag and used to make them all the time. Thank you for posting as I have been wanting to make them again and couldn't find mine. I always dropped to 1 cup of flour, though, because they were too "cakey". That and some mini marshmallows will make this recipe a 5 star!
By far the best brownie recipe ever! I'm allergic to chocolate, and have been looking for a 'chip' recipe where I can easily substitute in sweetened carob chips. This recipe did the trick! It definitely satisfies my chocolate cravings, is easy to make, and creates a yummy, fudgey brownie. Making them again for Valentine's day. Don't discount this recipe if you haven't tried it yet!
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RECIPE SUBMITTED BY
My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.