Ingredients: 2 boxes of any 13*9” fudge brownie mix (I prefer Pillsbury these days). Water, oil, eggs called for on boxes.
1 bag chocolate chips (I prefer Ghirardelli).
Procedure: Just follow the directions on the box for making one batch of brownies, but double it because you have two boxes! Add ½ of the bag of chocolate chips to the mix in the bowl. Place all of the mix in a greased 9x13” pan (MY CHEAT: Line the pan with Reynolds Release instead of greasing....make sure to have enough hanging over the edge that you can lift the entire batch out of the pan. Saves cleanup AND you don't have to scrape delicious brownie bits from the pan). Sprinkle the rest of the bag of chocolate chips on top of the mix in the pan. Bake for about 40-45 minutes, or until a knife inserted in the center of the pan comes out with just a little bit of brownies on it! (I like to slightly underbake these so that they are chewy….but not too underbaked. It is a fine line…watch them carefully!) Cool for an hour. ENJOY!!!(Jen's note: Use a plastic knife to cut them! Regular knives tear brownies apart!)
**This recipe should be followed to a T.....otherwise you'll have a pan of goop. Get 2 of the same kind of brownie mix, make sure they're for 13x9 pans (it'll say on the front of the box), and the final product will be so addictive & yummy.....
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