I found this recipe for brownies about 4 years ago when I was getting really frustrated with boxed brownie mix. I would get a hankering for a really amazing brownie, whip up a box mix like my mom used, and then be disappointed with the results. They never seemed to be “just right”
So, enter this little gem of a recipe. I cannot remember what magazine I found this in. But I do know it was from a magazine. I don’t even remember what the recipe was called. I just call them “THE best ever brownies.”
Don’t you just wanna lick the beater? Oh yum!
This is a nice thick batter. You can see what I mean when I say “spread it in to the pan”. The thick consistency is what keeps is so yummy and rich in the middle, yet creating a nice cracked top.
Trust me, you will want to eat these for breakfast with your coffee. I know. I’ve been there.
I bake them in a foil lined pan so that I can cut them easily once I pull them out of the pan and let them cool. They keep longer if you store them in a Rubbermaid container.
The Best Ever Brownies
1 cup butter, melted (use the real stuff )
1 cup unsweetened cocoa powder
1 1/4 cup packed brown sugar
1 cup granulated sugar
1/2 tsp salt
1 1/4 cup flour
2/3 cup semi-sweet chocolate chips (DO NOT use more…I promise, it will only ruin the texture….I have tried it)
1. Preheat oven to 350
2. Line 9X13 baking pan with foil and spray foil with cooking spray
3. In a large bowl, combine butter and cocoa. Mix well
4. Add sugars and salt. Mix well
5. Add eggs. One at a time and mix well each time in between eggs. Do not add all at once, and really mix well. You don’t want a bite of chocolate cooked egg bit. Gross!
6. Add flour. Mix well
7. Gently stir in chocolate chips
8. Bake 30-35 min until the edges pull away slightly from the pan and center is done.
*If you are needing to make a goodie for a Christmas party or guest, drizzle some melted white chocolate over these delicious babies and serve them with a very proud smile. I have even drizzled melted Andies mint candies over them. OH.MY.Heavens!!
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