Chocolate Chip Brownies
by Kathy and Bruce Jacobs
Do you like blonde brownies? I love them. For years, I have meant to adapt my mother's blonde brownie recipe to a chocolate chip recipe that worked in the Dutch Oven. Finally, for the IDOS 2004 Fall Convention, I just went ahead and played around and made them. Three double batches later, here's the recipe for you to try!
- 1/2 cup melted butter
- 2 Eggs
- 3/4 c. flour
- 1/2 teaspoon vanilla
- 1 cup Brown Sugar
- 1 1/2 teaspoon salt
- 1 1/2 cup chocolate chips (for a double batch, just use a half bag)
- Pam Equivalent
- Melt butter.
- Mix melted butter with all other ingredients except chocolate.
- Spray liner pan with Pam equivalent.
- Spread mixture in liner pan.
- Sprinkle with chocolate chips (if you don't think there are enough, add more).
- Bake in dutch oven at 350F until knive or toothpick comes out clean.
- Remove from pan and cut (Some say the brownies should cool a bit before cutting them. I wouldn't know about that. Ours never last that long.)
Changes from original recipe
When I made this recipe at IDOS in 2004, I changed one minor thing from my mother's recipe. (Duh.) Well, this change was accidental. The original recipe called for a small amount (1/2 teaspoon) of baking powder. When I copied the recipe into the computer, I forgot that ingredient. I never noticed. In fact I think I liked them better this way.
A day or two after the convention, I watched an episode of "Good Eats" where Alton Brown made brownies. He didn't add any baking powder either. Since everyone at the convention liked the brownies, I say go with the recipe above. If you think the baking powder is needed, add it back in.