But I wasn't about to leave you hanging without my brownie recipe!
I've always contended that by the time you go to the store to pick up a mix, homemade brownies are so much faster to put together. And of course, they taste soooo much better! The measuring and stirring steps are simple, so they'd be fun to have your kids help you with. And they'll be able to pronounce every ingredient you put into the bowl. Can't beat that for a fun treat, am I right?
One thing to note is that I've tried these brownies using fancy (read: expensive) baking cocoas and I've tried them using Trader Joe's baking cocoa and regular, stand-by Hershey's baking cocoa. My favorite is with the Hershey's. I'm sure that there are amazing cocoas out there, but Hershey's cocoa just gives them a homestyle, chocolately taste that I love. Now if I could only get my hands on the Hershey's Special Dark baking cocoa, I'm sure my world would be turned upside down :)
Enjoy Them for Me!
adapted from Allrecipes
1 c. unsalted butter
2 c. sugar *
1 Tbsp. vanilla
1 ½ c. flour
1 c. unsweetened cocoa
1 tsp. salt
1 c. semisweet chocolate chips
Preheat oven to 350 degrees and lightly grease a 9x13 pan.
In a large mixing bowl, melt the butter, then stir in sugar and vanilla until well combined. Beat in the eggs, one at a time, mixing well after each. Whisk or sift the dry ingredients in a separate bowl and then stir them into butter-egg mixture just until blended. Stir in the chocolate chips. Spread the batter evenly into the prepared pan and bake for 35-40 minutes, or until toothpick inserted in edges is dry; in the center, a little gooey.
* The original recipe calls for 3 cups of sugar. I've made these brownies both ways, and both are delicious. It's just a matter of preference.
Note: Halve the recipe for an 8x8” square pan.