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This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan


  • 12 Tbls Unsalted Butter, room temperature
  • 5 oz Unsweetened Chocolate, chopped
  • 1 cup Sugar
  • 1 1/4 cup Brown Sugar
  • 4 ea Eggs
  • 1 1/2 tsp Vanilla Extract
  • 1 1/4 cup All Purpose Flour
  • 1/4 tsp Salt
  • 1 cup Semisweet Chocolate Chips


  • Preheat oven to 375ºF. Lightly spray the Baker’s Edge with non-stick cooking spray.
  • In a medium bowl, sitting over a simmering pot of water (make sure the bottom of the
  • bowl does not touch the water) melt the butter and chocolate, stirring occasionally
  • until melted and then remove from the heat. Stir in the sugars to the chocolate
  • mixture. Stir in one egg at a time followed by the vanilla extract. Stir in the flour and
  • salt, just until combined. Fold in the chocolate chips.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 40-45 minutes or until a toothpick inserted into it comes out with moist
  • crumbs.
  • Cool the brownies completely in the pan.

Categories: Brownie  Dessert 
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