Recipe of the Week: The Best Brownies You Will Ever Eat

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.

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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 πŸ™‚

So without further ado, here are (what I’m calling) The Best Brownies You Will Ever Eat. Ever. In Your Life.

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I dare you to find better ones. Seriously. I double dog dare you….yep. I went there. This is serious πŸ˜‰

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F. Line a 9×9 baking dish with parchment paper.
  2. Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition.
  3. Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.
  4. Mix in the chocolate chunks with a wooden spoon or spatula.
  5. Once the batter forms (it will be thick), scrape it into the prepared dish and spread evenly.
  6. Bake for 25 minutes, until brownies begin to pull away from the side of the pan.
  7. 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 πŸ™‚

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