120 ozbox Ghirardelli brownie mixCan also use a different brand of mix. If your mix is less than 20 oz, add flour until it is 20 oz.
1/4cupall purpose flour
1/4cupvegetable oil
2eggs
1/2cupchocolate chipsmini chocolate chips or regular semi chocolate chips
Instructions
Preheat oven to 375°F. Line baking sheet with parchment paper.
In a large bowl mix all of the ingredients together until combined. I used a hand mixer, but if you don't have a hand mixer you can use a wooden spoon and just mix until everything is evenly combined.
Using a 2 T sized cookie scoop, scoop dough onto baking sheet, spacing each dough ball 2 inches apart from each other.
Bake for 8-10 minutes or until edges are set but centers still look doughy. Remove from oven and let sit on baking sheet for 3 minutes. Transfer to wire rack to cool completely.
Notes
If you use a brownie mix that is NOT 20 oz, just add enough flour to the brownie mix until it is equal to 20 ounces. THEN add the 1/4 cup of flour that's called for in the recipe. Store in an airtight container or bag for 3-5 days.