Rich, fudgy, HOMEMADE brownies!
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I have a confession to make: growing up, I was that kid who liked box brownies better. And let’s be honest, most of us do! Most of the homemade varieties people brought to birthdays or potlucks were dry and less intensely chocolate-y than what you crave in a brownie. And then in college why would we bother with homemade brownies when the box ones were so stinking good?!? Who’s with me here!?
Anyway, recently I set out to find a brownie recipe that could actually hold a candle to box brownies and didn’t require 8473 steps. Of course, the winner was from my favorite guy Mark Bittman’s How to Cook Everything; his brownies are moist, rich fudgy things with so much chocolate that eating more than two will guarantee you a stomachache later. (That hasn’t stopped me or anything, but in case you’re wondering.)
Start with what all good brownie recipes should start with: butter and chocolate. Melt and combine.
Add the melted butter & chocolate mixture to sugar.
Stir to fully combine. Then beat in eggs, and add vanilla.
Stir in flour and salt.
Stir only until it’s just combined, don’t overbeat!
Pour into a baking sheet. For easy clean up, line with aluminum foil sprayed with PAM or greased with butter.
Bake for 20-25 minutes, and pull out once it’s just set. Let it rest before you cut into it!
I can pull these puppies together in about 35 minutes, which is just about the time it takes to bake the box ones too!
- 1 stick unsalted butter (8 oz)
- 3 oz unsweetened baking chocolate
- 2 eggs
- 1/2 tsp vanilla
- 1/2 c all-purpose flour
- pinch salt
- Preheat the oven to 350°F. Line an 8×8 inch baking pan with aluminum foil and spray the foil.
- In a small saucepan, break the chocolate into chunks and add the butter. Stir occasionally over low heat until nearly combined. Set aside to cool down, making sure the mixture fully combines.
- Once not hot, transfer the chocolate mixture to a mixing bowl and stir in sugar. Once combined, beat in one egg at a time, then the vanilla. Finally add the salt and flour, stirring until just combined.
- Pour into the baking pan and cook 20-25 minutes, until set. I’m with BIttman when he says “it’s better to underbake brownies than overbake,” so keep an eye on them.
- Cool before cutting.
Pretty easy, and they’re unbelievably rich! Enjoy!