Add eggs and vanilla; mix well. I used Ghiradelli chocolate chips and reduced the salt to 1/4 tsp. Mix in cocoa, remove from heat and stir in Chelsea White Sugar. I used a 16 ounce bag of chocolate chips, melting the 1 1/2 cups as the recipe calls for and adding the extra 1/2 cup to the cooled batter so I could have chocolate chunks in the brownies. In a medium saucepan, combine the sugar, butter and water. I followed the recipe exactly, baked for 25 minutes, and they are perfect. The use of chocolate chips in this recipe make the chocolate taste more "chocolatey" if you will. In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt. These are definitely the best brownies I've ever had. I always do heaping cups!We didn't have white chocolate chips and I had some "peppermint crunch baking chips" so I sprinkled some of those on instead. Do not overbake! I have this recipe in my Taste of Home Crate o' Recipes (3rd Edition) and I recall preparing these brownies. This was much too sweet! I didn't "swirl" I just spread them evenly. Cook over medium heat until boiling. In the oven for 7 minutes makes them just cooked enough. Place butter in a large microwave safe bowl. I used the butter wrappers to grease the pans. I made them as written except I omitted the nuts because I made them for my son's class at school and I know there is a nut allergy. MMMMM...Delicious!!! (If you do add the extra chocolate chips, toss them in a teaspoon of flour to coat them so they won't sink to the bottom of the pan.) Frost with ONE-BOWL BUTTERCREAM FROSTING. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Spread evenly into the prepared pan. STEP 5. bake for around 20 mins or until the top is firm and a scewer comes out cleanly in the middle, dont worry if it seems a little soft in the middle as it will firm up once cooled. —Brenda Kelly, Ashburn, Virginia, Chocolate Chip Brownies Recipe photo by Taste of Home. https://www.tasteofhome.com/recipes/chocolate-chip-brownies When warm, the chocolate chips are pools of melted chocolate in the brownies. These brownies definitely hit the spot...I ate so much, I went to work out afterwards! The combination of dutch-processed cocoa powder and semi-sweet chocolate in the batter along with chocolate chips make for an explosion of chocolate flavor. I used white chocolate chips in addition to semi-sweet chips on the top (omitted the nuts due to allergies). Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. These brownies will send you straight to chocolate heaven. The edges were just crispy and the middle was just done, almost fudgy..... Also, I didn't have an 8x8 pan, but I wanted brownies so bad that I used a round dish (not even a pan, a dish!). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. *update 2: I have also made these as mini cupcakes. Line an 18 x 28cm sponge roll tin with baking paper. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Also - I love chocolate and rasberry together - so I added a tiny bit of rasberry extract - and wow - added just the taste I was looking for! Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Combine the flour, baking soda and salt; stir into the chocolate mixture. This makes it easier to lift the brownies out of the pan later. Thanks for sharing this recipe. This Chocolate Chip Brownie Recipe is a chocolate lover’s dream, and a cinch to make for even the novice baker. 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