I have yet to try and cut this recipe in half because it bakes a full 9×13 pan of ooey-gooey delicious brownies. I worked it out to create an 8×8 square pan & a 9in. glass dish (about half of the batter in each cooking around the same time). It came out miraculously still (although I know I like my brownies to be thicker and plumper…yes…plumper) and thus I encourage you to make the full size pan if you intend on having many guests. I would say the original recipe could easily yield 12-15 pieces depending on the size of the cut and remember: these are so moist and indulgent, I promise you and your guests will be unable to eat a big piece.
…Now onward to the baking….
Tip: No hand-mixer needed! Best Part! Nothing more is needed than a sturdy wooden spoon and you have brownies in less than 15 minutes to prep and 30 mins to bake and voila!
1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until well combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
Adapted from Buns in My Oven