Updated from the archives
There is just nothing that compares to a homemade brownie. It’s almost as good as homemade bread for me. I love the smell that fills the whole house. After a few days cooped up because of rain or snow, these really really hit the spot.
But, seeing as I live in Hot-As-Blazes USA now, I don’t have that many rainy days and certainly no snowy days to speak of. Still, there are times in everyone’s lives where comfort food is necessary. The first week of a new job and in a new place seemed exactly one of those times for us.
I love the crispy, flaky crust these get on the top and how gooey and fudgy the centers stay in these babies. We ate a few each and then cut the rest into small pieces to go in the ice cream we’re making on Sunday. It should be life-changing. Stay tuned.
Anyway, I finally got a new picture of these brownies, so I wanted to re-post the recipe. Have at it!Print
- 1 1/3c semi-sweet chocolate chips (use best quality-Guittard or Ghiradelli)
- 5 Tbsp butter
- 1tsp vanilla
- 2 eggs
- 3/4c sugar
- 1/4tsp salt
- 3 Tbsp baking cocoa
- 1/3c flour
- In a double boiler, melt chocolate chips and butter together. Stir in vanilla and set aside to cool.
- In a medium bowl, whisk together eggs and sugar until light yellow and in the ribbon stage (you know you’ve reached this when you can lift up your whisk and the egg mixture drip down in a steady ribbon rather than in gloopy clumps). Stir in salt and cocoa and mix well to combine.
- Stir chocolate mixture into egg mixture and combine well. Sift over flour and fold in until just mixed. Do not overmix, or you will have tough, dry brownies and I will cry for you.
- Pour into a sprayed 8 x 8″ baking pan and bake at 350 degrees for 20-25 minutes.
*The brownies may not pass the toothpick test (where it comes out clean), but they will continue to set as they cool. Allow to cool before serving.