It’s Saturday night. You just finished dinner and have started to load the dishwasher when it hits you. Chocolate. Slowly your mind begins to spin with the need and desire for something rich, chocolaty, and guilt inducing. The obvious answer; brownies. You begin to open your cabinet to grab the mix and…
NO. STOP. Drop the brownie mix right now because you don’t need it anymore. You heard me. Drop it. It is so extremely important to me that you learn how to make brownies from scratch. That’s right, no box needed. Trust me on this one, okay?
Because just imagine a world where you are “that girl”. The girl who slaved away in the kitchen making homemade brownies for that work meeting. The girl who took that extra step for her daughters fundraiser. Pretty nice picture right? Except that while people assume you worked soooo hard on these brownies, they actually only took you about 15 minutes and you watched “You’ve Got Mail” while they baked.
I was having one of those chocolate cravings one night when to my dismay I realized we had no brownie mix. Unsatisfied, I considered devouring the pop-tart in my cabinet when instead I came to the revolution that I would not fall victim to my box mix reliance ever again.
This brownie recipe has quickly become the one of my dreams. Fudgey, gooey, mega chocolaty, and the best part? The recipe consists of mostly common baking staples (so you will never be caught off guard again).
So let’s get this started because the sooner we start the sooner the chocolate beast subsides.
We begin with a stick of butter which is supposed to be room temperature but lets admit it: nobody plans to make brownies hours ahead of time so throw that butter in the microwave for 15 seconds. Then beat it together with a cup of sugar and vanilla.
Okay, pay attention here because I am convinced this is a huge baking secret. Add the eggs one at a time, instead of all at once. I do not know why this always seems to make things taste better, my guess is the eggs just don’t like each other all that much. They each need their own spotlight. I understand that.
Moving on to another huge baking rule; mix your dry ingredient separately. Combine the flour, cocoa powder, and salt in it’s own special little bowl. You know where we’re headed right? Right. Carefully mix half the dry ingredients in with the wet ingredients and try really hard not to get cocoa powder everywhere even though that seems inevitable. Once mixed, add the other half and your baking soda. Finally mix in as many chocolate chips as your heart (and stomach) desires!
Pour this delicious, thick batter into a sprayed 9×9 cake pan and bake for 25 minutes at 350 degrees F. While they bake, grab that spoon and allow yourself to lose all dignity while licking out the bowl and watching a good romantic comedy (again, mine was You’ve Got Mail)
Finally, allow yourself to enjoy. Top them with ice cream or screw it and eat them straight from the pan. Brownies are one of the rare pastries that don’t have a rule about allowing to cool, and these are best straight from the oven.
I hope you now have the courage to never fall victim to the box brownie mix ever again. In fact, serve yourself another brownie because you made them from scratch and “worked hard”.
Brad the Cat worked extra hard, carefully watching me through the entire process. I guess it’s important to always have “cat supervision”.
Fudgey Brownie Recipe
1 stick butter, room temperature
1 cup sugar
1tsp vanilla extract
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
Beat together butter, sugar, and vanilla with hand held mixer. Add in the eggs one at a time and mix between each.
In a seperat bowl, mix together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients in 2 segments, mixing between each one. Finally, add in baking soda and your chocolate chips.
Bake for 25 minutes in a 9×9 baking pan, in a 350 degree F oven.