Okay...here's my first posted recipe ever? Are you as excited as I am?
Of course not. You don't have a fresh batch of brownies to munch on. At least not yet.
Here are some things I want to remind you of as we embark on this food related journey together:
But these aren't just any brownies.
Let me tell you a story.
Once upon time, I went on a quest to find the perfect brownie recipe, and as far as brownies go, I think they are perfect when they are fudgy and delicious (obviously). I am of the opinion that if you want cake-like brownies, you should just make cake. That's what I think.
And so when I found THIS recipe, I knew I had found The One. These brownies are moist and fudgy and oh-so-yummy. I have a bit (Ben's laughing in the background) of a sweet-tooth, so I always frost them, but you definitely don't have to. And if you want to try an extra yummy and rich treat, try using extra dark cocoa. Your taste buds will thank you.
So to start, you'll want to throw in a couple cubes of butter into a pot over medium-low heat.
**Note that I photographed a HALVED recipe. If I made a whole pan of brownies for just me and Ben, we would definitely die of sugar shock.
Of course not. You don't have a fresh batch of brownies to munch on. At least not yet.
Here are some things I want to remind you of as we embark on this food related journey together:
- I am not, nor have I ever been a professional photographer. I can promise you that my photos are not very impressive at all. I apologize. But only a teensy tiny bit, because this is about the food...not the photos.
- And now that we are here having a super serious conversation, I can't even think of anything else I really want you to know. So...meeting adjourned.
But these aren't just any brownies.
Let me tell you a story.
Once upon time, I went on a quest to find the perfect brownie recipe, and as far as brownies go, I think they are perfect when they are fudgy and delicious (obviously). I am of the opinion that if you want cake-like brownies, you should just make cake. That's what I think.
And so when I found THIS recipe, I knew I had found The One. These brownies are moist and fudgy and oh-so-yummy. I have a bit (Ben's laughing in the background) of a sweet-tooth, so I always frost them, but you definitely don't have to. And if you want to try an extra yummy and rich treat, try using extra dark cocoa. Your taste buds will thank you.
So to start, you'll want to throw in a couple cubes of butter into a pot over medium-low heat.
**Note that I photographed a HALVED recipe. If I made a whole pan of brownies for just me and Ben, we would definitely die of sugar shock.
Then put in some cocoa. Mix it in until it's smooth.
At this point, I usually either turn the heat down as low as it will go, or I just turn it off. But keep the pan in place.
Add your eggs (mine obviously aren't beaten, even though they're supposed to be), sugar, flour and vanilla. Be careful when you put in the eggs, that they don't cook. Not that, you know, I've ever had that happen... Okay, I lied. The egg cooking has totally happened to me. And it's gross. Just saying.
You can also add nuts. I didn't have any on hand, so we went without.
Add your eggs (mine obviously aren't beaten, even though they're supposed to be), sugar, flour and vanilla. Be careful when you put in the eggs, that they don't cook. Not that, you know, I've ever had that happen... Okay, I lied. The egg cooking has totally happened to me. And it's gross. Just saying.
You can also add nuts. I didn't have any on hand, so we went without.
When the mixture is smooth, pour it into your prepared pan. And take a blurry picture. And then throw it in the oven.
While the brownies are cooking, make The Most Delicious Chocolate Frosting Ever.
Take the brownies out when they're done cooking. Should go without saying, right?
And immediately pour the frosting onto the brownie mixture. This time, I'll take the blurry pouring picture.
You're welcome.
But really, you want to pour the frosting on right when you take those brownies out. It kind of melds the two together and you can't quite tell where the brownie stopped and the d-lish frosting started.
You're welcome.
But really, you want to pour the frosting on right when you take those brownies out. It kind of melds the two together and you can't quite tell where the brownie stopped and the d-lish frosting started.
Let it cool...at least a little bit. So you don't burn yourself. And then cut yourself a slice and taste that deliciousness.
You know, I'm definitely going to have to find another word for delicious if I want to keep this recipe thing going.
The Recipe:
FUDGY SAUCEPAN BROWNIES
Melt 1 c. margarine or butter in a saucepan.
Add 1/2 c. cocoa or 4 squares unsweetened chocolate
Add: 4 beaten eggs
2 c. flour
2 c. sugar
1/2 t. vanilla
1/2 c. chopped nuts (optional)
Mix well and pour into greased 9"x13" pan. Bake at 350° for 25-30 minutes. If you want to frost your brownies, prepare the frosting while the brownies cook.
CHOCOLATE FROSTING
Combine:
1/2 c. butter
2/3 c. cocoa
1/3 c. milk
1 t. vanilla
1/8 t. salt
3 c. Powdered sugar
Pour frosting onto brownies immediately after removing them from the oven. Let cool and enjoy!
The Recipe:
FUDGY SAUCEPAN BROWNIES
Melt 1 c. margarine or butter in a saucepan.
Add 1/2 c. cocoa or 4 squares unsweetened chocolate
Add: 4 beaten eggs
2 c. flour
2 c. sugar
1/2 t. vanilla
1/2 c. chopped nuts (optional)
Mix well and pour into greased 9"x13" pan. Bake at 350° for 25-30 minutes. If you want to frost your brownies, prepare the frosting while the brownies cook.
CHOCOLATE FROSTING
Combine:
1/2 c. butter
2/3 c. cocoa
1/3 c. milk
1 t. vanilla
1/8 t. salt
3 c. Powdered sugar
Pour frosting onto brownies immediately after removing them from the oven. Let cool and enjoy!