This recipe is adapted from Baker By Nature's brownie recipe to fill the chunky pan and make thick, fudgy, delicious brownies!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/2 cups butter
- 1/4 cup oil (canola, vegetable, or coconut will work)
- 2 and 2/3 cups granulated sugar divided
- 5 large eggs
- 4 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Instructions
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Preheat oven to 350 degrees (F) (175 degrees C). Line your CHUNKY Pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
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In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. Set aside until needed.
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In a medium saucepan, combine the butter, oil, and 2/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
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In a large mixing bowl, combine the eggs, vanilla, and remaining sugar. Whisk until well combined, about 30 seconds.
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Slowly pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
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Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined.
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Pour the batter into the prepared pan.
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Bake for 30 to 35 minutes or until the edges are firm and the top is shiny and slightly cracked.
- Let your brownies cool completely, then turn the CHUNKY Pan over onto a cooling rack, pull off the pan, remove the parchment, replace the pan, and turn the brownies back over.
- Use the cutter to cut your brownies into whatever your desired size is.
- Enjoy!