Towboat Brownies
Dive into pure chocolate bliss with Towboat Brownies, an irresistibly rich and fudgy dessert that’s perfect for any chocolate lover. Featuring a luscious blend of melted butter and semi-sweet chocolate chips, these brownies are elevated with the perfect balance of granulated and brown sugar for a moist, chewy texture. A hint of cocoa powder deepens the chocolate flavor, while optional walnuts or pecans add a delightful crunch. With just 15 minutes of prep and a simple one-pan method, these gooey treats are perfect for satisfying your sweet tooth or impressing guests. Whether served warm with a scoop of creamy vanilla ice cream or paired with a glass of milk, Towboat Brownies promise a decadent dessert experience every time.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 0.5 cup brown sugar, packed
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking powder
- 0.5 cup walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving a slight overhang for easy removal later.
In a medium saucepan, melt the butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until completely smooth and combined. Remove from the heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and the slightly cooled chocolate-butter mixture. Mix until smooth and glossy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
If using, gently fold in the nuts for added texture and crunch.
Pour the batter into the prepared pan, spreading it evenly. Tap the pan a few times on the counter to release any air bubbles.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking for fudgier brownies.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the brownies out of the pan.
Cut into 12 squares (or more, depending on your desired portion size) and enjoy these decadent Towboat Brownies with a glass of milk or a scoop of vanilla ice cream!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 41.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
