Anybody else freezing today? My phone says the “feels-like” temperature is -11 right now. And I believe it. Brrrrrrr.
It’s just one of those Sundays. It’s cold. We’re still in our pajamas at 2:50pm. And I’m hungry for brownies.
Here’s my go-to recipe for the fudgiest, chewiest, most chocolaty brownies of all the brownies. Don’t be intimidated by the *homemade* part. They’re sooooo much easier than you’d think. And sooooo much better than a boxed mix. And the best part? You probably have all the ingredients in your fridge and pantry to whip up a batch right now. So grab your spatula.
I always adapt from this Smitten Kitchen’s Best Cocoa Brownies recipe. But I always have to cook mine about 15-20 minutes longer–so plan on a bake time of closer to 35-40 minutes.
Best Cocoa Brownies
- 1 1/4 sticks butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt (I actually use 1/2 teaspoon because I love salt)
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup flour
- 2/3 cup walnut or pecan pieces (Optional. I don’t ever put nuts in my desserts. Gross)
Position a rack in the lower third of your oven and pre-heat your oven to 325 degrees. Grease an 8×8 pan or line the pan with foil or parchment paper.
Combine your butter, sugar, cocoa and salt in a bowl and microwave for 1 minute–stirring every 15 seconds. It will be fairly gritty.
Stir in the vanilla and then the eggs one at a time–stirring vigorously.
Once the batter looks thick and shiny add the flour.
Stir until all your ingredients are mixed together–about 40 strokes. Stir in your nuts, if you like nuts. And spread the batter evenly in your pan.
Lick your bowl and your spatula.
Bake until a toothpick inserted into the center of the pan emerges just slightly moist with batter. It takes me closer to 40 minutes to get mine to set.
Let them cool completely–you can throw them in the fridge to speed things along–and then cut them into squares.
These aren’t paleo–and they aren’t Whole30 either. But they’re amazing and they’ll warm you right up. They’re really good with a scoop of vanilla ice cream too. Enjoy.