It’s Friday afternoon. It’s time for chocolate. Preferably brownies.
A co-worker asked the other day if I had a good brownie recipe. Do I ever. My mom long ago adapted the recipe from one of her old red Betty Crocker cookbooks for a 9×13 pan full of fudgy browies, which is really how brownies should be. Not cakey. No icing, either. Just delicious brownies.
I don’t have any photos of the finished product. I don’t even really have a copy of the recipe. This scrap of paper is what I do have, after calling my mom too many times to ask for the recipe over the past few years. (Brownies and chocolate chip cookies were staples during college, and I’d lug my big plastic box full of ingredients and cooking supplies down to the dorm’s kitchen to satisfy my cravings, and tempt my dorm-mates with fresh baked goods.) I’m sure the other times I’ve copied it down, the paper has ended up splattered with chocolate. But really, the recipe isn’t much harder than what I’ve written here.
The Best Fudgy Chocolate Brownies
Adapted from Betty Crocker
- 4 ounces unsweetened chocolate, chopped (4 squares Baker’s brand)
- 2 sticks butter
- 2 cups sugar
- 4 eggs
- 2 tsp. vanilla
- 1 cup flour
- 1/2 tsp. salt
Preheat oven to 350 degrees.
In a microwave-safe bowl or over a double boiler, melt the chocolate and butter together. Be careful not to burn the chocolate in the microwave — it works best to cook for 1-2 minutes at medium-ish heat, then add additional increments of 20-30 seconds, stirring in between. Mix in the sugar and let cool slightly. Mix in eggs and vanilla. Add flour and salt.
Pour into prepared 9×13 pan. Sprinkle on mini M&M’s or chocolate chips if you want. Bake 20-30 minutes. Let cool slightly before cutting to allow brownies to set up. Enjoy!