Ingredients
- 6 oz butter, melted
- 1 c semi-sweet chocolate
- chips
- 1 cup Cup of Coa
- 1/3 cup cocoa
- 1 1/3 c sugar
- 4 eggs
- 2/3 c flour
- 1 tsp baking powder
- 1 tsp vanilla
NOTES
- Caramel toffee brownies: once mixed, add 2 c Heath toffee bits and swirl caramel on top before baking.
- Optional toppings on plain brownie: German chocolate, cookie dough, peanut butter, cake, batter
Instructions
- Preheat oven to 350°F (175°C). Grease a 8 or 9-inch square pan and line with parchment paper if desired.
- In a microwave-safe bowl, combine melted butter, semi-sweet chocolate chips, and Cup of Coa. Heat in 15-30 second intervals, stirring between each, until fully melted and smooth.
- In a separate bowl, beat sugar and eggs on high speed until thick and pale. Stir in vanilla extract.
- Fold the chocolate mixture into the egg mixture until combined.
- Sift in flour and baking powder, and gently fold until just incorporated.
- If using add-ins, fold them in now (or reserve for topping).
- Pour batter into prepared pan. If adding caramel or toppings, swirl or sprinkle on top.
- Bake for 30–40 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter). Note: baking time may vary depending on oven and pan size.
