Sorry they are not red, white and blue, but these Double Chocolate Chip Brownies might be just what you need for the July 4th weekend, so I’m sharing the recipe. It’s an old one based on a recipe 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.
This recipe is baked in an 8 inch pan and calls for a full 12 oz of chips. Unfortunately a lot of chocolate chip brands (maybe most?) don’t contain a full 12 oz/2 cups, so you may have to scrounge for more chocolate if you only have one bag. The most important thing is that you use 6 oz (1 cup) for the melted part. Using less than a cup for the add-ins at the end would be fine.
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, and the hefty amount of chocolate chips added at the end makes them even better.
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 up a bit by putting a little sea salt on the bottom of the greased pan before pouring in the batter. I also used walnuts. For the chocolate chips I used a combination of Nestle Toll House and Ghirardelli bittersweet, which are the kinds I just happened to have around.
Double Chocolate Chip Brownies
Ingredients
- 3/4 cup all-purpose flour 95 grams
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 12 oz bag of semisweet or dark chocolate chips, divided use
- 1/3 cup 75 grams unsalted butter, softened
- 3/4 cup 150 grams sugar
- 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.
- 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.
Notes
Hey Emily! Thanks for posting. I’m glad you liked this one. Glad to hear the Pyrex pan worked out just fine.
Oh, and additionally- not having a metal one, I used a Pyrex 8×8 pan when I baked them, but fully lined with foil. They came out just fine.
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!
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.
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.
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”.
I am confused; is the full version baked on a 13×9 pan or an 8″ pan?
Yum!!!
Ooh, a full bag of chips. They look good!
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!