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As of this writing (Thursday, 12/8), it’s National (or Chocolate) Brownie Day.  Now this is a (fake) holiday I can get behind.  I really like chocolate.  No, really.  I REALLY, REALLY like chocolate.  I have my theories about why, but now is not the time to air them.  Anyway, I like chocolate.  I like brownies, too.  Not as much as I like chocolate, but seeing as how this is CHOCOLATE brownie day (as opposed to blondies), it’s totally fine.  So I celebrated tonight by making brownies.  Huzzah!

I haven’t made brownies in a long time.  I’ve traditionally only made box brownies.  My sister and I have tried making brownies from scratch now and then, but they’ve never really turned out the way we thought brownies should.  And see that making cookies is a bit faster than making brownies and they’re pre-portioned, we’ve typically just made cookies (a cookie recipe is forthcoming).  But!  Today is not Chocolate Cookie Day, it’s Chocolate Brownie Day.  So I decided to try my hand at making brownies again.

One thing that’s always been a source of irritation to me about brownie recipes is that the overwhelming majority of brownie recipes I find involve cocoa powder.  Sometimes I have it, but most of the time I don’t.  But I almost always have semisweet chocolate chips on hand (and now I have A LOT of chocolate chips, but more on that later).  Why can’t more recipes feature chocolate chips as a base?  So here’s my stab at making brownies with chocolate chips as a base, rather than cocoa powder.

Dry components are measured in weight instead of volume, because using volume for dry goods is stupid.  I firmly believe this.  The only exceptions I made are for granulated sugar, table salt, and piddling small volumes.  I like using metric for weights, because a base 10 system is a lot easier to work with than the weird Imperial but not really standard the US uses.  If you don’t like it, then try going here for conversions. 



  • 0.25 c white sugar
  • 28 g butter
  • 2 tbsp coffee
  • 260 g semisweet chocolate chips
  • 2 eggs
  • 0.5 tsp vanilla extract
  • 84 g all-purpose flour
  • 0.25 tsp baking soda
  • 0.25 tsp salt


  1. Preheat the oven to 325 deg F.
  2. Grease an 8″x8″ square pan.
  3. Melt the sugar, butter, and coffee together over medium heat in a 2-quart saucepan.
  4. When the mixture starts to boil, remove it from the heat.
  5. Add the chocolate chips.
  6. Stir until smooth.
  7. Add the eggs and vanilla.
  8. Stir until incorporated.
  9. Add the dry ingredients.
  10. Stir until fully incorporated.
  11. Spread the batter evenly into the prepared pan.
  12. Bake for 25-30 minutes or until set.


  • Serves 12 if you have good judgment.  If you don’t have good judgment, I guess you can just eat the whole thing yourself.
  • This isn’t an extremely dense brownie.  It’s more fudge-y than cake-y, but it’s not super dense.
  • You could probably do everything in a 1-quart saucepan.  I did it in a 3-quart saucepan and it was definitely overkill for the job.
  • The batter is sticky, so I would recommend that you either grease your favorite spatula or use a silicone one.
  • You could substitute water in for the coffee.  Or you could sub in Bailey’s…if you’re into that stuff.
  • Bring the eggs to room temperature before you use them.  It’ll make it easier to incorporate into the chocolate mixture.
  • You can leave out the salt if you want.
  • Sifting your dry ingredients together before dumping it into the wet stuff would be best, but I rarely ever do that.
  • Next time, I’ll try adding nuts to the recipe.  I like nuts in my brownies.
  • I use decimals instead of fractions because I’m annoying like that.

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