It’s the Monday after my vacation, so I feel like these brownies are an absolute necessity. Also, Mondays. Homemade brownies are so good. I know, opening a box and tossing in a few ingredients seems so much easier, but it’s basically the same amount of effort and tastes way better to make them homemade. This version has been a go to for a while. I even found variations when I had to eliminate dairy from my diet for a bit. Still amazing! Everything about this brownie is perfect. I used milk chocolate since I love milk chocolate, but you can use dark or semi sweet if you prefer. Also, if you want to get super adventurous, you can add in some peanut butter cups or chocolate sandwich cookies. I almost did…….almost. But sometimes the standard brownie is a necessity. And sometimes that brownie needs to meet some ice cream and live happily ever after. These are the things I dream about as I eat my panzanella and a handful of almonds. The flavor is so rich and something I believe happiness is made from. Honestly, I think it could be. the texture is chewy and not at all dry. They are fudgy and just wonderful. I cannot compliment these enough. But really, I would encourage you to try to make a homemade version, even if it is just once. It’s so rewarding to make your own, and this is a simple way to start out. It may (or may not) seem complex or daunting, but I promise once you get into it, you will see it’s not bad. One note from the original recipe that I copied, that I will also share here, is that it may seem to take a while to incorporate the flour into the wet mixture. Trust me, it will mix in. I promise. They will still turn out fantastically and you will still want to eat the entire baking dish worth.
- Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil, and spray lightly with cooking spray. Set aside.
- Set a heatproof bowl (like pyrex) over a saucepan with barely simmering water. Add in the chocolate and butter, stirring occasionally until smooth. Add in the cocoa powder and blend until smooth. Set aside to cool slightly.
- In a medium bowl, combine the eggs, sugar, vanilla and salt. Whisk until combined. Whisk in the warm chocolate mixture until incorporated. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 2 hours , or until room temp. Remove the brownies from the pan and transfer to a cutting board. Cut into squares and store in an air-tight container.
Original recipe from Annie’s Eats.