I come from a very serious brownie mix family. Ghirardelli, to be exact. And certainly no other brand was ever bought – that would just be ludicrous! We would get the really large mega packs at Costco that hold like 6-8 bags of mix and it would sustain us through our brownie cravings for about a month or so 😉
Now, brownie mix is pretty great, I’m not gonna lie. Effortless & perfect crackly, fudgy brownies every time. Who doesn’t want that?
But. Being the obstinate and insistent from-scratch-lady that I am, I set out to make a classic brownie recipe that I felt was “better-than-the-box.” But I wanted it to be easy, too, and very unintimidating – so people would actually be inclined to make it instead of reaching for the mix again. Ya dig?
And here these babies are, one-bowl, no-mixer wonders. Whipped up in a mere 15 minutes and baked in just 20-25, I’d say they’re pretty darn quick & easy, so it’s worth the effort to make from scratch!
These brownies are moist, dense, and RIDICULOUSLY chocolatey. In addition to two semi-sweet chocolate baking bars, there’s an entire bag of chocolate chips in here. I KNOW. The entire bag of chocolate chips is for v serious chocolate people and makes the brownies even more fudge like. Feel free to just add half the bag, though. That can be a good place to start and then you can adjust to your personal-chocolate-preference from there.
Did you know that the melted chocolate bars & chocolate chips are what give the brownies their gorgeous, tantalizing, sheeny-crackly top? Something to do with the science and chemistry of baking. I think. (Real talk: I failed Chem 105 freshman year of college. And I’m totally at peace with it).
Now pick up those baking bars from your grocery store and get baking! I will say, personal preference here, these brownies are best right out of the oven – especially if you opt for the whole bag of chocolate chips. Everything is melty and oh-so-gooey and so dang delicious it’ll make ya weep for weeks. Trust me on that. So rejoice when I tell you to just ignore the cooling process and go right to town on these babes. No shame.
Anecdote: in high school, my friends and I would make brownies all the time for movie night. As soon as they came out of the oven, (the brownies, not my friends) we’d sit down on the couch with the brownie pan and forks and just dig right in, literally. I feel it’s the best way to have a truly fulfilling brownie experience.
Even the true-blue-through-and-through Ghirardelli brownie mix master herself (hi mom!) said that these were better than the box. And if that doesn’t convince ya to make these, well then I dunno what will.
Makes 1 8×8 pan
1/2 c unsalted butter, melted & cooled
1/2 c brown sugar
1/2 c white sugar
8 oz semi-sweet chocolate baking bars (I used 2 4 oz.Baker’s baking bars)
1 t vanilla
2/3 c all-purpose flour
1 t salt
1/4 t baking powder
1 cup semi-sweet chocolate chips
Preheat oven to 350. Line an 8×8 pan with aluminum foil.
Chop up the chocolate baking bars into smaller pieces and shavings. In a microwave-safe bowl, melt the chocolate and butter together, 30 seconds at a time, stirring at each break, until thoroughly melted. Let cool for 2-3 minutes.
Whisk in the eggs, one at a time, and then the sugars and vanilla.
Add in the flour, baking powder, and salt, and stir until thoroughly mixed and there aren’t any flour patches left – but don’t over mix. Fold in the chocolate chips.
Pour the batter into the prepared 8×8 pan and bake for 20-25 minutes, until set in the middle but still just a bit gooey. Let rest for 10-15 minutes and then cut & serve. I think they taste best warm! Store in an airtight container.