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Double Decadence Chocolate Chip Brownies

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“Here is the original as found on chefs.com --I modified it by adding some reduced fat sour cream in place of some of the oatmeal (i didn't have enough of the instant oatmeal to make a full 1 cup as called for). They are super-moist and I used Ghirardelli chips so the flavor was excellent. I also used only 1/2 cup butter whereas the original recipe called for 2/3 cup, then I added canola oil to make 2/3 Cup but it still tasted fine. I also added 1/2 cup of dark cocoa to make it even richer. They're slightly chewy although it wasn't chewy as some brownies; it might be chewier if you baked it more than 25 minutes, I don't know.”
READY IN:
40mins
YIELD:
24 brownies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to temperature 350°F
  2. Beat together first 4 ingredients in a bowl.
  3. until smooth.
  4. Melt 1/2 cup chocolate chips in a heavy saucepan over low heat, stirring.
  5. until smooth, or microwave on high 1-2 minutes, stirring every 30.
  6. seconds until smooth.
  7. Add to sugar mixture and mix well.
  8. Add flour,.
  9. oatmeal, baking powder, remaining 2 Tbs. chocolate chips and nuts, mixing well. Spread into a lightly greased 13x9 inch baking pan.
  10. Bake 25-30 minutes or until brownies pull away from sides of pan.
  11. Cool completely. Sprinkle with powdered sugar, if desired. Cut into.
  12. bars.

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