We recently went on a fantastic camping trip with some of our best friends. Well, I say camping, but it was my version of camping–an air-conditioned cabin in the woods of Broken Bow, OK complete with a full kitchen, two bedrooms and a hot tub on the porch. Sorry. City girl at heart.
We went with another couple and their pup (a Habitat 4 Paws alum) who love food just as much as us. We alternated cooking breakfasts, lunches and dinners and gained approximately 7 lbs in 3 days (speaking for myself). It was wonderful.
One of the best recipes we had that weekend was the amazing Spencer family brownies. The guys even made a run to the general store in town for some vanilla Blue Bell which we deemed a must-have to pair with the brownies. Cakey and gooey with crispy edges, these brownies are truly incredible. Luckily the family recipe isn’t top secret so I’m sharing them with you too. Best served warm out of the oven with vanilla Blue Bell smack dab on top.
Double the recipe if using a 13×9 inch baking dish which will yield closer to 16-20 brownies.
THE SPENCER FAMILY’S CHOCOLATE CHIP BROWNIES
- Yields: 8-10 thick brownies
- 1 1/2 cups white sugar *The original recipe calls for 2 cups of sugar, but I think 1 1/2 is all you need
- 1 1/2 cups unbleached, all purpose flour
- 2 tsp. baking powder
- 1 tsp. sea salt
- 2/3 cup unsweetened cocoa powder
- 4 eggs
- 2 tsp. pure vanilla extract
- 2/3 cup oil *I used room temperature coconut oil, but you could use vegetable oil too
- 1 cup bittersweet or semisweet chocolate chips
- Non-stick spray or butter
- Preheat the oven to 350 degrees F. Take an 8 inch square baking pan and either spray it well with non-stick cooking spray or use butter.
- In a large mixing bowl, whisk together all your dry ingredients (white sugar, flour, baking powder, salt and cocoa powder. Set aside.
- In a medium mixing bowl, whisk together your wet ingredients (eggs, vanilla, and oil). Pour into the dry ingredients and stir until combined. At the end, stir in your chocolate chips.
- Add the batter to the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow to cool 10 minutes before cutting. Serve warm.