My sister made these brownies tonight and I was reminded how much our family loves this recipe. There is nothing better than a chocolate brownie and a scoop of vanilla bean ice-cream on top. I can pretty much count on the fact that if I go to my sister’s house any night of the week there will be some sort of brownie or cookie coming out of the oven or batter sitting on the counter. It’s amazing she is so thin! Maybe that’s why her husband is so chubby. I kid I kid-he is actually in good shape and what our family calls “big boned.” On that note, if you need a stand out recipe to please your family, whatever size they are, bake them a large pan of these outrageous brownies.
1 1/2 cup butter, room temperature
3 cups sugar
1 Tbsp. vanilla
1 1/2 cups flour
1 cup Hershey’s unsweetened cocoa
1 tsp. baking soda
3/4 tsp. salt
2 cups semi sweet chocolate chips chocolate chips
Directions: Preheat oven to 350 degrees. Grease a 9 by 13 pan. Mix all ingredients with the exception of the chocolate chips together in a large bowl with hand mixers or a kitchen aid mixer. When the batter is done, stir in chocolate chips by hand. Spread batter in pan. Bake for 40 to 45 minutes or until the brownies are set.
*The middle of the brownies will always be a little less cooked. She prefers eating a gooey brownie. Stick to the outsides if that creeps you out.
*Jenny likes regular Hersey’s cocoa but I like using the special dark Hersey’s cocoa. To each his own!