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Lawrence D. Smith

Classic American Brownies with Chocolate Chips

Rich, dark chocolate brownies with soft chewy centers, firm edges, a crackly top, and plenty of dark chocolate chips. This easy one-bowl recipe is baked in a 9-by-13-inch pan and makes 24 classic brownies.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup Hershey’s cocoa unsweetened
  • 1/2 teaspoon baking soda
  • 2/3 cup butter melted
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • Sifter
  • 9 × 13-inch baking pan
  • Microwave or saucepan for melting butter
  • Toothpick
  • Thin metal spatula
  • Wire rack or suitable surface for cooling

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F.
  2. Prepare the Pan: Grease a 9 × 13-inch baking pan and set it aside.
  3. Combine Cocoa and Baking Soda: Add the unsweetened cocoa and baking soda to a large bowl and stir until evenly combined.
  4. Add the First Portion of Butter: Melt the 2/3 cup butter over low heat on the stovetop or melt it in the microwave. Using a wooden spoon, stir half of the melted butter into the cocoa and baking soda mixture until combined.
  5. Add Boiling Water: Pour 1/2 cup boiling water into the cocoa mixture and stir thoroughly until incorporated.
  6. Build the Batter: Add the sugar, eggs, and the remaining melted butter to the bowl. Stir until the ingredients are well combined.
  7. Add Flour and Flavorings: Sift the 1 1/3 cups all-purpose flour into the mixture. Add the vanilla and salt, then stir until the batter is smooth and evenly combined.
  8. Fold in Chocolate Chips: Add the dark chocolate chips and stir them through the batter until they are distributed throughout.
  9. Fill the Pan: Pour the brownie batter into the prepared baking pan. Use the wooden spoon to smooth the surface evenly.
  10. Bake the Brownies: Bake at 350°F for 35–40 minutes. The source recipe took 35 minutes. Check for doneness with a toothpick.
  11. Cool in the Pan: Allow the baked brownie to cool in the pan for about 30 minutes before attempting to remove it. This helps prevent the brownie from breaking apart.
  12. Remove from the Pan: Once cooled, gently loosen the edges of the brownie from the pan using a thin metal spatula, then carefully remove the whole brownie from the pan.
  13. Cut and Serve: Cut the cooled brownie into 24 individual squares.

Notes

  • Use unsweetened cocoa as specified to maintain the intended rich, dark chocolate flavor.
  • The butter should be divided into two portions: half is mixed with the cocoa and baking soda, while the remaining half is added later with the sugar and eggs.
  • The boiling water is added directly to the cocoa and butter mixture before the sugar and eggs are incorporated.
  • Sift the flour into the bowl to help it blend smoothly into the brownie batter.
  • Do not skip the 30-minute cooling period. The large brownie is delicate while warm and can break apart when removed too early.
  • For cleaner individual squares, let the whole brownie cool before cutting it into 24 pieces.
  • A toothpick can be used to check the brownies for doneness around the 35-minute mark, noting that the source recipe baked successfully in 35 minutes.