Ingredients

The following ingredients have 4 Servings
  • 12 tbsp unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 cups milk chocolate chips (or chopped milk chocolate, I used Ghiradelli)
  • 4 eggs (room temperature)
  • 2 tsp coffee or vanilla extract (I used Nielsen Massey)
  • 2 tbsp unsweetened cocoa powder (I used Ghirardelli )
  • 6 tbsp cornstarch (I used Bob's Red Mill)
  • 1/2 tsp salt

Instruction

  • Preheat oven to 350 degrees.
  • Line a 9x9 inch or 9x13 square pan with foil , then lightly spray with a non-stick spray and set aside.
  • Over low heat or use microwaving, melt the butter, then add the sugar. Once the sugar has been blended in, add the milk chocolate chips, stirring until melted and smooth. 
  • Remove from oven/stove and let cool down a few minutes before adding the eggs, one at a time mixing them in, then add in the coffee or vanilla extract.
  • Using a sifter or sieve, sift the cocoa powder and cornstarch into the saucepan, then add the salt. Using a mixer or whisk the batter vigorously until it's looks shiny and smooth.
  • Pour the batter into the prepared baking pan and bake for 22-28 minutes for a 9x13 pan or 32-38 minutes for a 9x9 pan until the brownies are set.  You can jiggle the brownies to check for doneness for the top of the brownies.  Do not over-bake or the brownies will become crumbly and dry.
  • Remove from oven and let cool in the pan for 45 minutes before removing and slicing. It's important to do this so they set up.
  • Store in sealed baggie or container or can be refrigerated sealed.