Classic Chocolate Brownies

After a month of making all those macarons, it was time to make something a little easier.

Brownies! Nothing fancy here but oh-so-good. I was going to put in espresso powder but for the life of me I have no idea where I put my jar of said powder after those macarons down there. No harm in a pan of good old fashioned brownies though and I realized that I didn’t even have a frill free brownie post on here.

photo 3Even though they weren’t fancy schmancy, they certain did not last long at all in our house…

photo 2These guys are the perfect balance between fudge-y and cake-y and with a little dusting of powdered sugar, they looked the part, too!

photo 1Classic Chocolate Brownies

Adapted from how to cook everything

Makes 9-12

1 stick of butter
3 ounces unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs
1/2 cup all purpose flour
1/2 teaspoon vanilla extract

Preheat your oven to 350F and grease a 9×9 square baking pan (or line with a mat).

Combine the butter and chocolate in a small saucepan over low heat. When the chocolate is almost completely melted, remove from the heat and stir until all the chocolate is gone.

Pour your chocolate mixture into a bowl and add in your eggs one at a time. Stir in your remaining ingredients. That’s it!

Pour into your prepared pan and bake for 20-25 minutes. You  might need to slap your pan on the counter a few times to get your ooey gooey batter to spread into all the corners. Cook them until they are just bbbareeely set in the middle. Once they sit on the counter for a bit, carry over cooking will do the rest and it will ensure that you get perfectly moist brownies instead of dry ones!




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