How about being able to say your bake sale brownies are made from scratch without fibbing? How about PTA moms begging for your recipe? How about the pride when your kids asking for extra brownies in their lunch so they can share with friends?
Just when you thought there was no such thing as a moist, chocolatey homemade brownie with perfectly chewy edges outside of the box, here she is. And she’s easy… easy-to-make, that is.
- 1 cup unsalted butter
- 8 oz. high-quality semi-sweet chocolate, cut into small pieces
- 4 eggs
- 1/2 t. sea salt
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 t. vanilla extract
- 4 oz. flour (about 1/2 cup but it’s best to measure in ounces)
- 1 cup pecans, chopped (optional)
Preheat oven to 350F. Prepare 9X13 baking dish by spraying with baking spray.
Place about 1/2 inch of water in a saucepan. Place another saucepan over the water-filled one while making sure not to get any water in the top pan. Turn heat on high. Place chocolate & butter in top pan. Wait for the water to boil then turn the burner off. Stir until chocolate and butter are melted together.
Place eggs, salt, sugar, brown sugar, and vanilla into a medium bowl. Whisk together well. Stir melted chocolate & sugar mixture in well. Stir in flour. Stir in pecans if desired.
Pour batter into the 9X13 pan. Bake for about 30 minutes or until somewhat firm and the top has a shiny crust. Allow to cool before cutting them for as long as you can muster.
Your life is about to change for the better this school year. Bake on, popular girl. Bake on.