Chocolate is amazing. It’s an ultimate comfort food, that nearly everyone supremely enjoys. And one of the greatest pleasures in life is a warm tray of brownies.
I think every person should have a go-to recipe for brownies. A recipe that can be whipped up quickly at the last-minute before you run out the door. A recipe that is easy to modify to fit a specific occasion or dietary restriction. This particular recipe is one that I have been using for years. When I say years, I mean nearly a decade. This recipe is that awesome! This recipe always turns out better than those boxes of brownie mix. They come out thick and fudgy, warm and comforting. Exactly what I want out of a brownie.
Sure, those box mixes may seem easier. You just have to open a box and mix in a few things, right? But is it really easier than pulling a few extra things out of your pantry to begin with? On top of that, you’re actually paying for the perceived convenience in other ways. When you use boxed brownies, you’re sacrificing taste, texture, and possibly your health. Plus, I love the look on people’s faces when I tell them my brownies are homemade from scratch!
When you make brownies, or any other baked good for that matter, from a box, you are at the mercy of the company’s ingredient list. You have no control over the main ingredients of the brownies, and you can only vary the fat, egg, or water content. I’ve heard of some people using applesauce, or yogurt in an attempt to make their boxed baked goods “healthier”, but they still were bound to the flour, sugar, and preservative content of that darn box.
Boxed brownies, cakes, and cookies are loaded with preservatives in order to keep them viable on the grocery shelves, in your pantry, and beyond. And artificial sugars, hyper-processed flours, and unpronounceable ingredients are never a good addition to my family’s diet.
And when these brownies come out of the oven, and you taste them for the first time, you will forget all about those silly boxes.
Here’s how you can make them, too.
Thick and Fudgy Chocolate Brownies
Prep Time: 5 minutes Bake Time: 25 minutes
Total Preparation Time: 30 minutes
Makes 16 squares from an 8×8 pan
1/2 cup melted butter
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/2 tsp fine salt
1. Preheat your oven to 350°F, and grease a glass 8×8 pan with a little oil (I used coconut oil).
2. Whisk together the melted butter and cocoa powder until the cocoa powder has been dissolved.
3. Add the sugar, and mix well
4. Add in the eggs, mixing until completely combined.
5. Add the vanilla extract and salt and mix well.
6. Gently add in the flour, and stir until just incorporated. It’s okay if you still see a few lumps of unmixed flour, as you really don’t want to over-mix the batter at this point.
7. Transfer batter to prepared pan, and bake for 20-25 minutes.
Note: It’s important not to over-mix or over-bake. Over-mixing will produce too much gluten, and make your brownies tough and chewy. Over baking will give you a dry, crumbly, or crunchy brownie.
If you want to add anything to the brownies (nuts, chocolate or butterscotch chips, m&m’s, etc.) limit the amount to 1/2-1 cup, or you’ll end up with a crumbly mess. (Remember not to over-mix!) You can also sprinkle your additions over the top after the batter has been made and set in the pan.
My family and friends have loved this recipe for nearly a decade, and I know yours will, too!