Eli S.’s Crazy Cool Chocolate Chip Brownies, modified from Liesl Skilton's (Mom’s) kitchen
2 sticks of butter
(3.75 mL) ¾ cups sugar
(3.75 mL) ¾ cups brown sugar
(5 mL) 1 teaspoon vanilla
(2) 2 eggs
(540 mL) 2 ¼ cups flour
(5 mL) 1 teaspoon baking soda
(240 mL) 1 cup chocolate chips
(240 mL) 1 cup nuts (optional)
In a large bowl, melt 2 sticks of butter in microwave for 2 minutes.
Add sugars and vanilla.
Mix well with a spoon.
Mix well again.
Add dry ingredients and mix well.
Add chocolate chips and nuts (if any).
Grease 13 ˣ 9 inch pan, then spread dough evenly throughout.
Bake at 375⁰ F for 15 - 20 minutes or until a inserted knife is clean.
Pairs Well With
My mom had a student that brought this recipe into school and she really liked it, so she added it to her cookbook. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3) and sugar (C12H22O11). The homogeneous mixtures are the flour, vanilla, and butter. The brown sugar and chocolate chips by themselves are homogeneous. The batter without the chocolate chips is also homogeneous. The heterogenous mixtures are the eggs and the batter with the chocolate chips, and the brownies after it's all baked. The butter melting after being taken out of the microwave and the chocolate chips being mixed into the batter are physical changes. The change in color and the rising of the dough in the oven are signs of a chemical change.
Submitted by: "Eli Skilton"