Gulp. Hold me.
You don’t…sigh…you don’t even understand.
Give me a minute here.
See, years ago there was a brownie born of desperation. Of random ingredients strewn around my kitchen and a hankering for something sweet and decadent and incredibly bad for me.
These brownies are the love child of that desperation paired with my complete inability to ignore a craving.
The chewy. The fudgy. The “Who Needs Willpower Or Pants With An Actual Waistband” quality of these brownies.
They’re even better than The Baked Brownie, and that’s saying something, people.
They are not to be believed unless you experience them for yourself.
I’m actually debating whether or not I should share this recipe with you. Because I don’t want to think of you being subjected to a life of elastic and lycra as a result of these brownies and my *ahem* generous nature.
I took them to work, people. I took them to work.
And I don’t even love my coworkers like that.
But they sure love me now.
Such was my fervent desire to get them out of my house, lest my husband come downstairs one morning to find me passed out on the kitchen floor, surrounded by crumbs, milk dribbled down my front.
And a big ol’ chocolatey smile on my face.
Make them at your own risk. That’s all I’m saying.
And if you should happen to have any left over, unlikely as that seems, send them my way. The least I can do is help you get rid of them, after all.
1 cup butter, melted
3 cups white sugar
4 eggs, beaten
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 425 degrees.
In a large bowl, sift together the flour, cocoa powder and salt. Set aside.
In a separate bowl, mix together the melted butter, sugar, vanilla and eggs. Fold in the flour mixture until the ingredients are just combined. Stir in the chocolate chips. Make sure not to overbeat the batter or else you’ll end up with chewy, touch brownies.
Line a 9×13 pan with foil, and spray with cooking spray. Spread the batter evenly in the pan and bake in the preheated oven for 35-40 minutes, or until a knife inserted in the center comes back mostly clean (brownies should be very moist).
Allow to cool completely, then use foil to lift brownies from pan. Cut into 36 pieces.
What’s your favorite chocolate recipe?