Brownies are one of those things that appeal to just about everyone. I have yet to meet someone who dislikes brownies, and, honestly, I think if I ever do, I’ll be a little concerned for their sanity.
You simply cannot go wrong with brownies. They’re lightly crunchy and toasted on the exterior, yet warm and gooey on the interior, and most of the time, one isn’t enough. They’re sort of like potato chips in that regard.
Because brownies are so appeasing, I thought I would do some internet digging to find a brownie recipe that encapsulates the divine essence of what a great brownie should be. This particular recipe comes from Love & Lemons.
- 1 1/2 cups granulated sugar*
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder, sifted if lumpy
- 1/2 cup powdered sugar, sifted if lumpy
- 1/2 cup dark chocolate chips
- 3/4 teaspoons sea salt
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil**
- 2 tablespoons water
- 1/2 teaspoon vanilla
- Preheat the oven to 325°F. Lightly spray an 8×8 baking dish (not a 9×9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
- Sprinkle the dry mix over the wet mix and stir until just combined.
- Pour the batter into the prepared pan (it’ll be thick – that’s ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it’s better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!” the recipe states.
Please do yourself a solid and whip these puppies up.