There are brownies, and then there are brownies. There are brownies that are, you know, pretty good. From a box. Not too shabby.
And then there are brownies. That say ‘hey, baby’ in this voice. (Feel free to substitute whatever voice you like. Take your time. I’ll wait.)
These are fudgy, dense, and gooey. If you like cakey brownies, these are not for you. And please don’t tell me you like cakey brownies, because if you do then I’m not sure we can be friends anymore.
The brownies consist mainly of melted chocolate, butter, eggs, and sugar, held together by just a bit of flour. I know. Word.
I make this recipe about once a year. Because otherwise I would make them all the time, and I would be a rather girthy (but happy!) lady.
I’ve been making this particular recipe for several years now, and if I remember correctly I adapted it from a few other recipes. However, as I can barely remember what I had for breakfast yesterday, I could be wrong. If anyone finds a recipe that’s very similar, let me know so I can give credit where credit is due.
Be All and End All Brownies
1/2 cup (1 stick) unsalted butter
1 1/2 cups dark or semisweet chocolate chips
1 1/4 cups sugar
2 tablespoons cocoa powder
4 large eggs
3/4 cup all purpose flour
2 teaspoons vanilla extract
Big pinch of salt
Preheat oven to 350 degrees F. Grease and flour an 8 x 8 inch square pan.
Cut the butter into small cubes. Place the butter and chocolate in a double boiler, heat until just melted and smooth. Remove from double boiler.
Whisk in the sugar and cocoa power. Add eggs, one at a time, until combined. Add remaining ingredients, mix just until flour is incorporated. Pour batter into prepared pan and bake for 30 to 35 minutes or until the center has puffed up and a toothpick inserted into the center comes out almost clean. Cool completely before serving.