Cooking Pasta

Doesn’t get better than homemade brownies.  I’ve been playing around in the kitchen and have developed this recipe that is pretty darn close to the beloved box mix brownie. I tested them at room temperature and chilled.  Both equally amazing. They are literally just right in every aspect!

Hope you enjoy!  Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

Here’s what you’ll need to whip up a batch of your own. I used mini chocolate chips, but use your favorite chocolate chip. Up front in the glass bowls is flour, salt and sugar.

Pour your batter into a parchment lined 8×11 inch baking dish. You can use a 9×13 inch but they’ll be much more thin and you’ll have to adjust your baking time. Same with a 8×8 inch. Thicker brownies and longer baking time. I find that this size pan was just right.

Ingredients

• 1 stick unsalted butter partially melted
• 2 tablespoons vegetable oil
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup all purpose Gold Medal Flour
• 1 cup unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 325 degrees F. and line a 8x11 inch baking dish with parchment paper sprayed with cooking spray.
2. Place butter into a large mixing bowl and microwave until partially melted. Add sugar and oil, mix until well combined. Stir in eggs and vanilla stirring until combined then add flour, cocoa powder, salt, baking powder and chocolate chips. Stir until combined and thick.
3. .............................................

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