How about being able to say your bake sale chocolate brownies are made from scratch without fibbing? How about PTA moms begging for your recipe? How about the pride when your kids asking for extra brownies in their lunch so they can share with friends?
Just when you thought there was no such thing as a moist, chocolatey homemade brownie with perfectly chewy edges outside of the box, here she is. And she’s easy… easy-to-make, that is.
Chocolate Brownies
Makes sixteen 2-inch brownies.
Preheat oven to 350°F.
- 1 cup unsalted butter, softened
- 8 oz. high-quality 72% chocolate, cut into small pieces
- 4 eggs
- 1 teaspoon sea salt
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 4 ounces flour (about 1/2 cup but it’s best to measure in ounces)
- 1 cup walnuts or pecans, chopped (optional)
Prepare 9X13 baking dish by spraying with baking spray.
Place chocolate in a microwave-safe bowl. Melt in 30-second increments and stir in between each until melted. Add butter and stir until chocolate and butter are melted together.
Place eggs, salt, sugar, brown sugar, and vanilla into a medium bowl. Whisk together well. Stir melted chocolate & sugar mixture in well. Stir in flour. Stir in pecans if desired.
Pour batter into the 9X13 pan. Bake for about 40 minutes or until somewhat firm and the top has a shiny crust. Allow to cool before cutting them for as long as you can muster.
Your life is about to change for the better this school year. Bake on, popular girl. Bake on.
