Caci S's Chocolate Chunky Brownies modified from
  • Cooking Time: 25 minutes
  • Servings: 9-12
  • Preparation Time: 15 minutes
  • 1/2 cup butter, room temperature: Homogenous Mixture
  • 1 cup granulated sugar:Pure substance
  • 1 tsp vanilla extract:Homogenous Mixture
  • 2 eggs: Heterogeneous Mixture
  • 1/2 cup all purpose flour:Homogenous Mixture
  • 1/2 cup cocoa powder:Pure substance
  • 1/4 tsp baking soda:Homogenous Mixture
  • 1/4 tsp salt:Pure Substance
  • 2 cups chocolate chunks:Homogenous Mixture
  1. Preheat oven to 350 degrees F. Line a 9x9 baking dish with parchment paper.
  2. Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition.
  3. Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.
  4. Mix in the chocolate chunks with a wooden spoon or spatula.
  5. Once the batter forms (it will be thick), scrape it into the prepared dish and spread evenly.
  6. Bake for 25 minutes, until brownies begin to pull away from the side of the pan.
  7. Serves 9-12.
  8. Eat up.
I chose this recipe because my sister and I make this whenever my parents go out for the night to a movie or dinner and a movie. It’s a nice family treat for when my parents go out. The brownie mix is really low when its put in the pan but with the baking soda the brownies raise which is a sign of a chemical change. When you crack open the eggs is a physical change, also the temperature of the brownies they are warmish when the they are being made and another chemical change is the color of the brownies before the brownies are a lighter color after they come out of the oven they are a darker shade of brown. Submitted by: "Caci S."