I love a good brownie, and I love all brownie pieces equally: corner, edge, center… but if I HAD to choose, I’m a center piece girl. I love the fudgy, gooey brownie that is soft, and ever-so-crusty on top. Yes. Brownies are a wonderfully indulgent treat. I like them a little fudgy, but not too gooey, and I have a fantastic brownie recipe that I’ve been using for a few years now, this one.
However, I went to make brownies yesterday and realized I was short an egg. I quickly looked up a brownie recipe that had all ingredients that I had (because I hate when I go to make something and I need to go to the store!), and wasn’t disappointed. These brownies are thick, rich, and the perfect amount of fudgy. I find they get a little goo-ier than I’m used to because of the chocolate chunks, but they are still absolutely incredible.
I mean, is there such thing as a bad brownie? I think not.
Paul cooked us up an indulgent steak dinner, with rib-eye steaks, Ceasar salad, garlic bread, grilled Cajun corn, and a potato-carrot-onion concoction. I wanted something as equally indulgent to be able to stand up to such a great dinner, and these brownies sure hit the spot!
I changed a few things – I didn’t have milk chocolate chips, so I used semi-sweet, and instead of the extra milk chocolate chips in the batter, I put in a bag of 70% Dark Chocolate chunks. They were perfect with the sweetness of the brownies. I’m reflecting the changes I made in the recipe below, but the link to the original recipe I used is above.
Go make these, and get some chocolate into your life!
Yield: 16 brownies, a 9×9 inch pan
½ c. plus 2 tbsp. melted butter
1 c. sugar
2 tsp. vanilla
½ c. melted chocolate chips, milk or semi-sweet
¾ c. flour
¼ c. cocoa powder
½ tsp. salt
1 c. (or 1 small bag (a little more than 1 cup)) Dark Chocolate chunks
Preheat oven to 350°F. Line an 8×8 or a 9×9 inch square pan with foil and spray with cooking spray.
In a large bowl, whisk together the melted butter and sugar. Add in eggs and vanilla, and whisk again.
In a small bowl, melt the chocolate, then add to the butter and egg mixture. Whisk together until smooth.
Using a spatula, fold in the flour, cocoa powder, and salt until smooth. Fold in the chocolate chunks.
Transfer batter to prepared pan, smooth out, and bake in the preheated oven for 30 minutes. Cool in pan at least 30 minutes, then slice and serve.