Preheat oven to 350 degrees. Line an 8x8x2-inch baking pan with heavy foil, extending foil over edges of pan. Coat foil with cooking spray; set pan aside.
These ooey-gooey chocolate brownies have a soft center with a crackly crust. Even better? They're gluten-free.
Servings and Ingredients
|9 tbsp. Hy-Vee unsalted butter|
|2 c. Hy-Vee semisweet chocolate chips|
|1 ½ c. Hy-Vee granulated sugar|
|¼ c. Hy-Vee baking cocoa, plus additional, for serving|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee vanilla extract|
|4 Hy-Vee large eggs|
Things To Grab
- 8x8x2-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Medium microwave-safe bowl
- Wire cooling rack
- Cutting board
Combine butter and chocolate chips in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals until chips are melted, stirring mixture several times. Stir in sugar, cocoa, salt, and vanilla until combined. Whisk in eggs, one at a time, until combined.
Pour batter into prepared baking pan; spread evenly. Bake for 40 to 45 minutes or until center feels firm to the touch. Cool on a wire rack for 2 hours. Use foil to lift uncut bars out of pan. Place on a cutting board; cut into 9 bars. Sprinkle with additional cocoa, if desired.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 115mg
- Sodium: 170mg
- Total Carbohydrates: 59g
- Protein: 5g