There are 2 kinds of people in this world – people who love brownies, and serial killers. What’s not to love? The crunchy outside edges and gooey chocolate-y insides could probably end world hunger. We haven’t tried it yet, so we can’t be sure I’m not right. Here is my fave recipe for fool-proof brownies:
(*please note – I always make these in my individual brownie square pan because I don’t like having to cut them, so I will include the directions for that AND a normal 8×8 tray pan)
- 4 large eggs
- 2 cups of white sugar
- 1 1/4 cups of flour
- 3/4 cup dutch processed cocoa (I like the Rondelle brand from Costco)
- 1 cup butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Chocolate chips (how many? you’re a thug, you decide)
- Preheat your oven to 350 degrees, and then butter the inside of your 8×8 (ish…) square pan with butter. Alternatively, you can line your pan with parchment paper (allow it to hang over all edges, to be used as a brownie “lift” once cooked). If you’re using an individual brownie square pan like me, grease each individual well (I spray with coconut oil)
- Melt the butter
- In a mixing bowl, stir cocoa and sugar together. Then stir in the melted butter.
- Add the eggs and vanilla, and stir some more.
- Now add the flour and salt, and mix until smooth. Don’t over mix. Batter will be thick, that’s okay. If you want walnuts or some other fancy shit in your brownies, add it in now.
- Pour batter into your greased pan (or individual brownie squares) and spread into an even layer. Sprinkle your chocolate chips on top like confetti. Spice bae, even.
- You’ll want to bake for about 50 minutes (for your 8×8 pan) or 40 minutes (for your individual brownie squares). When you start to see the batter pull away from the edges you know they’re ready.
- Remove from pan carefully and cool on a cooling rack.
- Eat them all immediately or freeze for up to 3 months. Pop into a microwave for 30 seconds to refresh & top with ice cream if you’re cool like me.