You guys, two things: 1. I’m legit freezing at my desk right now. How is it that cold weather sneaks up on us so quickly? 2. I can’t stop thinking about these brownies since I made them, and I want to grab a big ol’ glass of milk and give finishing them a go. I’m no quitter.
I’m convinced there are two kinds of people in the world. The first kind of person likes to eat the edges of everything…casserole, cake, bars…they want the crispy, crunchy bits. These are also the weirdos who scrape the extra frosting off things…like that’s even a thing! I guess I do benefit from those people…a symbiotic relationship of sorts. The second kind of person is the one always angling for that coveted middle piece of whatever’s in the baking pan. I used to be the second person no matter what it was I was eating; it was my goal to get that piece of perfection onto my plate. I’m apparently turning into my mom, though, because if it’s a casserole or something savory that I’m eating…I’m kind of leaning toward the crispy, crunchy goodness of edge pieces.
Baked goods are a whole other story, though, folks…the gooier the better for me. As soon as I cut into these double-chocolate brownies I knew this was going to be the only recipe I’d ever need (I found the original recipe here). They are gooey and delicious from edge to edge…no cakey brownie here…and only a hint of crunch around the top and edges. Oh Mylanta.
Now, I’m no newbie to the brownie world. They are one of my favorite desserts, but in this case, I prefer no frosting. Just plain for me, please. (So many rules, I know!) I have a very clear memory of a block party when I was little that my mom had made at least a double batch of brownies for, if not more. All I could think about during the festivities was that mounded plate of goodness and how I could squirrel them away for myself. Don’t think for a minute that I didn’t leave without a belly ache…or without getting myself into some trouble for depriving several partygoers of their share of the brownies. Oops. Sorry, not sorry.
What You’ll Need:
8x8 baking pan
8 TBSP. Butter
2 oz. unsweetened chocolate
1 cup sugar
2 eggs, beaten
½ tsp. vanilla
½ cup semi-sweet chocolate chips
¼ cup flour
¼ tsp. salt
Preheat oven to 325 degrees F.
Line pan with parchment paper. I had a little trouble with sticking this time, so I’m going to give it a go with some cooking spray on top of the paper next time.
Melt butter + unsweetened chocolate together over medium heat, stirring constantly so it doesn’t scorch.
Remove from heat and add sugar, stir well. I’m going to experiment with this step next time…possibly stirring the sugar in while the chocolate mixture is still on the heat, hoping it will dissolve more instead of being so grainy. The brownies are delicious, regardless, but you know…progress.
Add eggs + vanilla, stir until smooth.
Add chocolate chips + flour + salt, stir until well-blended.
Pour into prepared pan + bake for 35-45 minutes. I baked for 50 minutes this last time and probably could have gone an extra 5 minutes. They were still fantastic, but just know that you might need to adjust the baking time depending on your oven and doneness preference.
Cool pan on a rack.
Not only are these brownies delicious, but they are dangerously easy to make! You’ve been warned.