When I am stressed, I bake. There is something about banging around in the kitchen concocting tasty treats that I find soothing. Several years ago, I found a fabulous brownie recipe in a magazine. I tucked the recipe safely away in my Binder of Delicious Recipes, and when I moved I made sure that the binder was put into a Box of Important Things. Sadly, the Box of Important things went missing, and along with it, my Binder of Delicious Recipes.
The last few weeks I have been craving brownies, so I have been experimenting with recipes, and I think I may have stumbled across something even better than my missing brownie recipe. The recipe below is a combination of what I remember from the original recipe and some inspiration from Pinterest. Enjoy!
1 stick butter
1/2 cup chocolate chips + 3 tablespoons
1 tablespoon coco powder
1/2 teaspoon salt
1/2 cup raw sugar
1 teaspoon vanilla
1/2 cup flour
In a saucepan, melt the butter and 1/2 cup of chocolate. It’s best to do this over low heat and to keep stirring the buttery chocolate until everything has melted. Remove saucepan from heat. Stir in coco, salt, sugar, vanilla, and flour. Allow mixture to cool. I’ve been waiting about ten minutes, but what you want is for the batter to be cool enough so when you add the eggs they don’t cook on the spot. The cooled batter might look a little thick, but that’s okay because the eggs make it the right consistency. Add the eggs and the remaining chocolate. Pour batter into a pan – I’ve been using a glass pie plate – and bake at 350 degrees for about 25 minutes. When done, the center should be set, although your knife may not come out clean. The brownies are very crumbly right out of the oven (yet so tasty); however, if you can wait until they cool, you will have some very fudge-y brownies.
What’s your go-to recipe when you’re craving a snack?
P.S. You might, also, like 5 Things to DIY this weekend!
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