Brownies

I should probably call these crack brownies, because they are seriously like crack to me.  Probably because of all the butter. They are amazing, though, with a crisp top and bottom, and a fudgey gooey-ness that is near perfection.  Before now I didn’t spend the time making brownies from scratch because box mixes are delicious.  But I will never go back.

The blog that I got the recipe from credited Mel’s Kitchen Cafe with the recipe, but this is pretty different than what I could find on that website.  So here it is!

“Crack” Brownies

2 sticks butter
8 oz chocolate chips
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder (I used regular cocoa powder)
1/2 tsp salt
2/3 cup all-purpose flour

Preheat oven to 350 degrees F. Grease a 13×9 inch pan.  Alternatively, you may use parchment. These are pretty sticky at first! Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm. Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat). Spread in pan and bake until a pick inserted in center comes out with crumbs, about 40-45 minutes. Cool to room temperature then chill for an hour or more. (I served them warm with ice cream…yum 🙂

Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.)