Brought to you by: Something Swanky
Who I now have a love, hate relationship with because I want to eat these every day, multiple times a day. But my butt keeps screaming “Nooo! Not the brownies! Put down the brownies! For all that is holy in you keeping yourself small!”
So here’s the deal, folks. I knew I was going to make these decadently rich, fudgey brownies this Saturday to take to a friends house for dinner. I knew I would eat three of them for breakfast today after having made them into these delicious ice cream sundaes in a jar. I knew that these HAD to be the recipe of the week this week.
Therefore I concluded that it would be completely wrong to give you a kick-ass workout on Friday, just to ruin it with chocolatey, gooey, deliciously amazing brownies Sunday. So why didn’t I post anything yesterday for What’ on My Mind?
Because I couldn’t get these brownies off my mind yesterday. And I didn’t want to spoil the quality of today’s post with them. Some may call it blogger-slacking, I call it saving the best for today 🙂
So without further ado, here are (what I’m calling) The Best Brownies You Will Ever Eat. Ever. In Your Life.
I dare you to find better ones. Seriously. I double dog dare you….yep. I went there. This is serious 😉
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups chocolate chunks
- Preheat oven to 350 degrees F. Line a 9×9 baking dish with parchment paper.
- Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition.
- Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.
- Mix in the chocolate chunks with a wooden spoon or spatula.
- Once the batter forms (it will be thick), scrape it into the prepared dish and spread evenly.
- Bake for 25 minutes, until brownies begin to pull away from the side of the pan.
- Serves 9-12.
I doubled the recipe and put it in a 9×13 glass pan for 45 minutes and they were thick, fudgey, and delicious! Make them this week and take them to work. You’ll probably end up getting a promotion. Just saying 🙂