Life is super strange right now, but you know what’s never strange? Brownies. I’m talking fudgy, decadent, over the top brownies. Presenting, Knock You Naked Brownies. Forget knocking your socks off–these babies take the whole shebang.
How do you store brownies?
There are a few tricks to keeping your brownies fresh. First of all, if you’re just baking them to snack on, only cut what you’re eating (instead of cutting the whole batch). Keep the uncut portion wrapped tightly in plastic wrap or in a ziploc bag at room temperature. Cut brownies can also be stored this way and will remain fresh for 3-4 days–I highly doubt you’ll have any left after that long!
OK, it’s brownie time!
INGREDIENTS
- 2 cups (400g) Granulated Sugar
- 1 cup Vegetable or Canola Oil
- 4 Eggs
- 2 tsp Vanilla Extract
- 1 cup (125g) All Purpose Flour
- 2/3 cup (65g) Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Sea Salt, plus more for sprinkling
- 1/2 cup (85g) Bittersweet Chocolate Chips
- 1/2 cup (85g) Mini Semisweet Chocolate Chips, divided
INSTRUCTIONS
Preheat the oven to 350 degrees. Prepare a 9×13 dish with cooking spray or parchment paper.
Combine the sugar, oil, eggs, and vanilla in a large mixing bowl with a rubber spatula.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Pour the flour mix into the sugar mix and combine with a rubber spatula. Make sure to scrape around the sides and bottom of the bowl–cocoa powder clumps like to hide!
Fold in the bittersweet chocolate chips and half of the mini chocolate chips and pour the batter into the prepared pan. Sprinkle the rest of the mini chocolate chips on top and bake for 28 – 32 minutes or until the center is no longer jiggling and a toothpick comes out cleanish. Yes, cleanish. Any time there are chocolate chips in a recipe, the toothpick won’t be totally clean.
Sprinkle with sea salt. Allow to cool completely before slicing. If you’re having a tough time getting clean slices, run a sharp knife under cold water or refrigerate the brownies and then cut when they are cold.
Your friends and family will gobble up these Knock You Naked Brownies in no time! But good luck not eating the whole tray yourself 🤷♀️
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Knock You Naked Brownies
Ingredients
- 2 cups (400g) Granulated Sugar
- 1 cup Vegetable or Canola Oil
- 4 Eggs
- 2 tsp Vanilla Extract
- 1 cup (125g) All Purpose Flour
- 2/3 cup (65g) Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Sea Salt plus more for sprinkling
- 1/2 cup (85g) Bittersweet Chocolate Chips
- 1/2 cup (85g) Mini Semisweet Chocolate Chips divided
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 dish with cooking spray or parchment paper.
- In a large mixing bowl, combine the sugar, oil, eggs, and vanilla with a rubber spatula.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Pour the flour mix into the sugar mix and combine with a rubber spatula. Make sure to scrape around the sides and bottom of the bowl–cocoa powder clumps like to hide!
- Fold in the bittersweet chocolate chips and half of the mini chocolate chips and pour the batter into the prepared pan. Sprinkle the rest of the mini chocolate chips on top and bake for 28 – 32 minutes or until the center is no longer jiggling and a toothpick comes out cleanish. Yes, cleanish. Any time there are chocolate chips in a recipe, the toothpick won't be totally clean.
- Sprinkle with sea salt. Allow to cool completely before slicing. If you're having a tough time getting clean slices, run a sharp knife under cold water or refrigerate the brownies and then cut when they are cold. Your friends and family will gobble these up in no time! But good luck not eating the whole tray yourself!
