I’m just going to apologize right from the beginning. This one is super photo-heavy. I’m generally a strict two-to-three-photo-per-post kind of gal. But these brownies. Well, they were kind of photogenic. I mean, think about it. You take 50 pictures of your adorable children, and then I ask you to share only the two cutest ones. You try to pick just two. You start by picking two that you love, and then you find another, and another, and before you know it, you’ve shown me the whole shoot.
Welp, that’s basically what’s happening here.
The thing is this. I know this is hard to believe, but I’m not the best at baking. (ha… why I’m admitting this to you is beyond me!) No really, I test each and every recipe for you guys and wouldn’t post something if it wasn’t worthy. But my point is that baking just doesn’t come easy for me. Cookies are rough. Cakes can be iffy. But brownies… Brownies are my thing!
About two years ago, I tweaked a recipe to find the perfect ratio of chocolate-y to chewy to flaky on top. And I may be biased of my little brownie-child, but hoooo-leeeee-perfectionary! Seriously. I could go on and on about how the bite into these brownies is just perfect, but I’m not going to do that. There are truly no words here.
Instead of words, you get a billion pictures. What I really want is for you to try these yourself. They are super simple. Amazingly tasty. And just perfect! See for yourself.
- 1 cups semisweet chocolate chips
- 1/2 stick butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Preheat oven to 325 degrees F. Coat an 8x8 pan with foil and nonstick spray for easy removal.
Melt 1 cup semisweet chocolate chips and 1/2 stick butter in a saucepan over low heat, stirring. Off the heat whisk in 1/4 cup brown sugar and 1/2 cup granulated sugar.
Transfer mixture to a medium bowl. Whisk in 2 eggs, one at a time, and 1/2 teaspoon of vanilla.
Stir in flour and salt.
Add batter to prepared baking pan and bake in preheated oven for 45 minutes, until toothpick comes out clean. Let cool completely before cutting into bars.
double for a 9x13 pan
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