Once you’ve made brownies from scratch it’s hard to go back to the original version. They are ooey, gooey rich and delicious. The best part to me is that I can have 1/2 the portion I did with a boxed brownie and feel completely satisfied. Unlike box brownies, these stay chewy down to the very last one.
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1/2 cup butter (1 stick)
3/4 cup light brown sugar
3/4 cup granulated sugar
2 tsp vanilla
1 cup flour
1/2 tsp salt
Preheat oven to 325°
Line a 9×13 baking pan with aluminum foil and spray very, very generously with cooking spray. Melt chocolate and butter in a medium sauce pan over medium-low heat. Remove from heat and whisk both sugars into the chocolate mix. Add in eggs, one at a time and then add vanilla. Whisk until combined. Stir in flour and salt until evenly incorporated and pour batter into prepared pan.
Bake 35-40 minutes until center is set and a toothpick placed 2 inches away from edge comes out clean. Let brownies cool completely before cutting into squares.
**If you want to make milk chocolate brownies, use 2 cups milk chocolate morsels instead of 1 cup milk and 1 cup semisweet.