If you’ve been following me for a while, you may have noticed a lack of desserts and sweets. Honestly, I’m not really a dessert person – neither eating nor making.
However, these fudgey brownies are so easy that I find myself making them far more than other sweets (read: more than once).
I’m not a brownie connoisseur, but I find the flavor quite nice as well. Whether that’s from the cup of sugar, half cup of butter, or the duo of chocolate flavor… well, it’s hard to say. You can also add walnuts, or sprinkle chocolate chips on top before or after baking.
For making these brownies, I recommend a (dark) metal baking pan. A lighter-colored metal will take longer to bake these, and glass will take even longer. Thankfully all will work, but you’ll need to adjust the baking time accordingly. Note that the estimated time is for a dark metal pan.
Normally this is where I’d plug a similar recipe, but this is essentially my first and only “dessert”. My French toast with blueberry sauce is probably the most similar thing I’ve posted. If you’d like to see more desserts in the future, let me know. My dessert game definitely needs some work, and I’m always looking to branch out.
Ingredients
1 stick unsalted butter
2/3 Cup chocolate chips, or a 3.5 oz chocolate bar, chopped
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/4 tsp kosher salt
2 eggs, beaten and at room temperature*
1/4 cup whole milk
1/2 cup all purpose flour
dash of vanilla extract
Makes about 9 medium brownies
Preparation
Preheat your oven to 350 F. In a medium sauce pan** set over low heat, melt together your butter, chocolate, milk, salt and cocoa powder. Add your sugar and flour to a large mixing bowl and set aside.
Add the melted*** chocolate/butter to the mixing bowl and mix well. Add your eggs and vanilla; mix (or whisk) well.
Transfer batter to a prepared 8×8 baking dish and bake for about 25 minutes, or until you can stick a toothpick in the middle and it comes out clean (no wet batter).
Notes
* If your eggs are cold when added to the batter, they can make everything quite thick and hard to work with. It’s not really an issue, but it’s easy to avoid, so I recommend room temp eggs. Also, the chocolate mixture will probably look horrible when added to the sugar, but that will pass and things will work out.
** Some people do this step in the microwave, but usually with fewer ingredients. I’m not sure how cocoa powder would be in the microwave, so if you’re going that route, I’d add the cocoa to the flour instead.
*** Melted, but not necessarily hot. Warm is fine, but I’ve never added especially hot chocolate to the bowl. Not only would it make the bowl hot, but it may cook the flour or eggs, which would be an issue. Just don’t wait too long, or you’ll have the “difficult to handle” problem mentioned above.
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