Soft, chewy Chocolate Chip Brownies can be snacked on or shipped year round, even in hot weather! Heat resistant ingredients make these bars a go-to summer treat!
Why you'll love this recipe
These fudgy brownies are simply delicious and are also care package perfect due to heat resistant ingredients.
These chocolaty bars are packed with chocolate chips inside, so there is nothing on the outside that could melt in hot weather. Plus, they stay soft and chewy for a ridiculously long time. Two weeks without vacuum sealing!
This fabulous recipe for homemade brownies is adapted from a Nestle's test kitchens recipe that was developed especially for military care packages, following the guidelines for desert safe food (withstanding high temperatures).
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium bowl, combine flour, cocoa, baking powder, salt and espresso powder. Set aside.
- In the bowl of an electric mixer, combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes). Gradually add in the flour mixture, until combined. Stir in the white chips and milk chocolate chips.
- Scoop the brownie batter into an aluminum foil lined baking pan (it will be thick), using a spatula to even out the batter into the entire pan and smooth the surface.
- Bake at 350 degrees F. for 25-30 minutes. The toothpick test doesn't work very well because of all of the melting chocolate chips. If the top is firm after 25 minutes, take it out. Cool completely in the pan on a wire rack.
Storage
Store Chocolate Chip Brownies at room temperature in an airtight container or zip lock bag for at least 2 weeks.
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More heat safe treats
Patriotic care packages and picnics need this red, white, and blue Spritz Cookies Recipe and these 4th of July Sugar Cookies
Cinnamon lovers can enjoy crunchy Cinnamon Dream Cookies and Divinity Cookies all year with these recipes.
Pillowy and soft, Italian Lemon Cookies and Orange Cookies are so good with a cold glass of iced tea!
If you are baking for chocolate lovers with a strong chocolate craving, don't miss Ultimate Brownie Cookies with their fudgy texture and amazing chocolate flavor!
This Brownie Brittle recipe makes thin, crunchy brownie crisps with lots of chocolaty flavor.
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Chocolate Chip Brownies
Ingredients
- 1 ½ all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder
- ⅔ cup butter-flavored vegetable shortening
- 2 cups granulated white sugar
- 4 large eggs
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Prepare one 9" x 13" pan depending on use. If you plan to mail the entire pan of brownies in a disposable pan, lightly grease the disposable pan with vegetable shortening. If you plan to remove the brownies from the baking pan ( to wrap whole, to wrap after cutting, or to cut and eat at home), foil line the width of the pan allowing for a little overhang (for easy lifting later) and spray with non-stick spray.
- In a medium bowl, whisk together the flour, cocoa, baking powder, salt and espresso powder. Set aside.
- In the bowl of an electric mixer, combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes).
- Gradually add in the flour mixture, until combined.
- Stir in the white chips and milk chocolate chips.
- Scoop the batter into the prepared pan (it will be thick), using a spatula or spoon to even out the batter into the entire pan and smooth the surface.
- Bake for 25-30 minutes. The toothpick test doesn't work very well because of all of the melting chocolate chips. If the top is firm after 25 minutes, take it out. (Mine baked for 28 minutes). Cool completely in the pan.
- To remove the brownies from the pan for cutting, slide a knife around the pan edges that are not covered in foil then lift the over hanging foil.
- Store brownies at room temperature in an airtight container or zip lock bag for at least 2 weeks.
Notes
Nutrition
First Published: February 15, 2013. Last Updated: June 23, 2022. Updated for additional information and better reader experience.
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