Double Chocolate Chip Brownies might be just what you need for a holiday weekend. The recipe is based on an old one from the back of a chocolate chip bag. Actually, now that I think about it the recipe might be from a box of a product Nestle used to make called White Chocolate Treasures. I'm honestly not sure, but this is how I make the brownies.
Melted Chocolate Chip Brownies in an 8-Inch Pan
This recipe calls for an 8-inch pan and a full 12 oz bag chocolate chips. Unfortunately a lot of chocolate chip brands don't contain a full 12 oz anymore, so you may have to scrounge for more chocolate if you only have one bag. The good news is that the for the chocolate that gets melted and added to the brownie batter, you only use 6 oz (1 cup). The other 6 oz gets added in as chips or chunks, so if you only have 4 oz or so remaining, that's okay.
Baking Temp and Time for Thick Brownies
These are thick brownies, so for even baking I keep the temperature at a low and steady 325F. The resulting texture is definitely between fudgy and cakey. The hefty amount of chocolate chips added at the end adds contrast to the texture.
Update: Double Chocolate Chip Brownies really are great when you are out of cocoa powder but have a lot of chocolate chips. I made a batch today and jazzed them with a little sea salt, which I put on the bottom of the greased pan. In addition to that I threw in some walnuts. For the chocolate chips I used a combination of Nestle Toll House and Ghirardelli bittersweet, so I used up two partial bags. That always feels good. Enjoy the recipe, and please leave a review, but only if it's good. Just kidding.
More Recipes with Chocolate Chips
Recipe
Double Chocolate Chip Brownies
Ingredients
- ¾ cup all-purpose flour (95 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 12 oz semisweet or dark chocolate chips, divided use (336 grams, divided in two parts)
- ⅓ cup unsalted butter, softened (75 grams)
- ¾ cup granulated sugar (150 grams)
- 2 tablespoons water
- 1 teaspoon vanilla
- 2 large eggs cold
Instructions
- Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil and grease foil. Try to only grease the bottom so that the batter will cling to the sides of the pan. Don't stress if you do get some butter (or spray) on the sides.
- Whisk together the flour, baking soda and salt; set aside.
- Put 1 cup (6 oz) chocolate chips in a heat proof mixing bowl and set next to the stove.
- In a saucepan, stir together the softened butter, sugar and water. Set over medium heat and bring just to a boil. Remove from heat and pour hot sugar mixture over the chocolate chips, scraping saucepan to get all sugar mixture (I use a silicone scraper). Stir until chips are melted and mixture is smooth.
- Add one of the eggs and stir with a heat proof scraper (or whisk) until blended. Add the second egg and stir until blended. Stir in the vanilla.
- Add the flour mixture and stir until blended.
- If the mixture is very hot, let it cool for about 5 minutes, then add the remaining 1 cup of chips.
- Pour mixture into the prepared metal pan and bake at 325 for 35-40 minutes.
- Let cool completely, then lift from pan and cut into squares.
Anna says
Hey Emily! Thanks for posting. I'm glad you liked this one. Glad to hear the Pyrex pan worked out just fine.
Emily says
Oh, and additionally- not having a metal one, I used a Pyrex 8x8 pan when I baked them, but fully lined with foil. They came out just fine.
Emily says
This is an awesome recipe! I always have trouble with brownie recipes, because I really dislike super dense, fudge-like brownies, but I still want a brownie, not a chocolate cake! These brownies came out just the way I like them. They are chewy, chocolatey, not overly dense, but not cake, either. Thank you so much!
Sue says
I don't think I've ever made this version. Brownies have become my treat day go to . You've been so many things I want to try.
Mary says
I have been making this recipe for years it was on the Nestle toll house chips bag.
We Love this recipe and VERY easy to make.
Anna says
Meredith, sorry if I made it more confusing! My version is baked in an 8 inch square pan. I just said "metal pan" in the directions, so I've added "8 inch".
Meredith says
I am confused; is the full version baked on a 13x9 pan or an 8" pan?
Sonya says
Yum!!!
Katrina says
Ooh, a full bag of chips. They look good!
Nicole Leslie says
I love that I already have all the ingredients at home. Those are always the best kind of recipes. Thank you so much for sharing!