ever cooked, the richest brownies.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 2 dozen brownies |
Ingredients
- 1 ⅓ cups white sugar
- ¾ cup melted butter
- ¼ cup water
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 (3.5 ounce) package instant chocolate pudding mix
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Beat sugar, butter, and water together in a large bowl; add eggs 1 at a time, beating well after each addition. Stir in vanilla extract.
- Whisk flour, cocoa powder, pudding mix, baking powder, and salt together in another bowl. Add flour mixture, 1/2 cup at a time, to butter mixture, stirring batter well after each addition. Stir dark chocolate chips and mini chocolate chips into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out slightly sticky with chocolate, 20 to 30 minutes. Cool in baking dish for 10 minutes before cutting into bars.
- For special occasions I add raspberries: Stir 1 pint of raspberries, 3 tablespoons white sugar, and 1/4 cup water together in a a small saucepan: bring to boil, stirring frequently. Remove from heat and strain into a small bowl and fold into the brownie batter.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 283 mg |
| Sugars | 30 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out fabulous! I only had milk chocolate chips, and not minis, but they weren’t too sweet…they were just right!