Community Pick
Kittencal's Extreme Chocolate Brownies
"if your looking for an everyday run-of-the-mill cake-style brownie then pass this by, this is a a moist chewy extreme chocolate bakery-style brownie that takes little time to make and tastes even better the next day, it's everything a good brownie should be! --- I have even made these using half brown sugar and half white sugar, the amount of sugar listed will give you a sweet brownie you may reduce the sugar by 1/4 cup or more if desired or if you have a sweet tooth use amount stated --- add in a couple of tablespoons of coffee-flavored liqueur in place of the vanilla if desired -- according to a reviewer oil may be used in place of the butter successfully --- these brownies freeze very well, they are so simple to make just mix everything by hand, they bake out so rich and sinful! --- see recipe#89207"
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
36 brownies
ingredients
directions
- Set oven to 325 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes).
- Remove from the heat, with a wooden spoon, stir in 2 cups chocolate chips until melted; cool slightly, beat in vanilla.
- In a mixing bowl,whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed.
- Mix together flour, baking soda and salt; add to the egg/chocolate mixture; mix well to combine.
- Stir in the remaining chocolate chips.
- Spread into prepared baking pan.
- Bake for 35-40 minutes (don't over bake).
- Cut into squares.
- Note: If desired, chopped walnuts may be added.
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Reviews
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nothing short of amazing. I have not made one Kittencal recipe that hasn't been great. Have you written a book yet? If so I want to buy it, I'm sure all your classics will be in there! -
Wow, I can't believe this great brownie!! I thought I had the perfect brownie but I do believe this is at the top of the list. I do not like cake - like brownies but those soft and chewy and this fits the bill. I omitted 1 cut of chocolate chips at the end and added 1 cut walnuts. Very moist and rich! The office ate them before 10:00 a.m. You will think they are not done when you put a toothpick in them for it will come out wet, but they are done and when cool set up perfect. Thanks for this wonderful recipe! -
I have been an avid chocolate lover for 39 years. I am like a crackhead with it. But I have extremely high expectations of my chocolate. Every box of brownie mix I’ve ever tried, taste like the oil you have to add to the mix. I don’t like them. This is exquisite. There’s many layers of flavor, and you can taste every single layer. As Mary Poppins would say “practically perfect, in every way”. I know chocolate. Trust me when I say these are absolutely amazing. It tastes like Jesus came down from heaven plucked the chocolate himself whipped it up himself and served it on a golden platter with little cherubs playing Golden harps. It’s like chocolate took an ecstasy. AMAZING!!!
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These were great! I didn't have enough chocolate chips, so I halved the recipe, used an 8x8 baking pan, and reduced the bake time to 30 minutes. I always thought you had to use cocoa powder for brownies, which I never have on hand, so it was nice to know you can use chocolate chips instead. I reduced the sugar like the recipe stated and the brownies were just sweet enough. -
Great recipe, delivers super chocolate flavor as promised. I used Ghirardelli bittersweet chips and the brownies came out so much better than using Nestles. The only change we made was the addition of toasted walnut pieces. This has got to be one of the simplest recipes to mix up, just a wooden spoon and a bowl or two.
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Tweaks
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This is an excellent recipe to make with a gluten free flour mix. Baking gluten free tends to be very dense. With the amount of egg added to the recipe these brownies turned out light and fluffy. Nobody knows that I didn't use wheat flour. I also substituted the vanilla extract for almond extract (personal preference) and 1 cup of the chocolate chips for sliced almonds. But definitely a five star recipe. -
Delicious! I love Kittencal recipes and this one was so moist and fudgy! I did use some peanut butter chips in place of the chocolate ones. Everyone loved these. Thank you for sharing.
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Another winner from Kitten! Made three times to get them right (first two were my errors). Third time was the charm! My DH practically passed out from chocolate nirvana. Used coffee in place of the water. The only challenge for me is testing for doneness when there are lots of chips incorporated.I inevitably hit a chip every time I try to test so I never know for sure when they are done! I guessed the last time and they were just a little too wet for my taste, but the boys gobbled them up. Will make again and again. Thanks, Kitten, these are smashing. -
These were amazing! I made them with only some minor variations: 2 tsps of Kahlua instead of vanilla, melted 12 ozs of Nestle dark chocolate baking bar instead of the 2 cups of choc chips to make the batter, added a dash of freshly ground cinnamon and 1 1/2 cups of chopped walnuts. Took them to a party and got rave reviews. There were just a few left, but I summoned every ounce of willpower I had and left them for the hosts instead of bringing them back home-- they would have been just toooo tempting, and I sure don't need them even though I REALLY want them!! Will definitely make these again!
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These were excellent. I cut the butter down to half a cup and used espresso vodka in place of the vanilla extract. I think next time I will substitute brewed coffee for the water since coffee tends to enhance the flavor of chocolate. This recipe is definitely a keeper and a canvas for many other possibilities.
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