Hello, everyone! Welcome to yet another trip to the land where all things are sweet…Save Room for Dessert!
Today I bring you a brownie recipe that fulfills what are, for me, the two most important rules for brownies:
1) Easy to make
2) Fudgy as all get-out
Yep, these brownies fit the bill and then some.
The recipe is a snap!
- 1 cup (2 sticks) butter, melted
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1 1/2 cups flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
First, preheat your oven to 350 degrees and grease a 9×13 pan.
Microwave the butter in a large bowl and add the sugar, stirring well to combine.
Add the eggs, one at a time, stirring well after each addition. Once all the eggs are added, stir in the vanilla.
In another bowl, stir together the dry ingredients. Then add the dry ingredients to the wet.
Time to break out the old elbow grease, my friends. Unless you’re smarter than me and you use your stand mixer, if you have one. I didn’t use mine. And as we all know, brownie batter is thick!!
Finally, time for the best part:
Mmmmm…a cup of semisweet chocolate chips.
Just use them. It’s your duty. You’ll thank me later.
All of this gets spread around your pan…
And gets baked for 35-40 minutes. I lean towards 35 because I love the fudginess – but it’s up to you!
Either way you’ll end up with gooey, yummy, decadent, fragrant and all-around wonderful brownies. They’re pretty much to die for. I’m serious.
Try them yourself!