I firmly believe that brownies are just one of those things that provide an instant mood boost. Brownies are the shit; they’re slightly crunchy on the outside and on the edges, yet soft and gooey on the inside, enveloping your mouth in a chocolatey euphoria. At least, that’s how I enjoy my brownies.
In case you weren’t aware, I do enjoy a solid brownie. I have yet to meet a single person who doesn’t like brownies.
Store-bought brownies aren’t bad, but, like anything else, the best ones are homemade. So, for anyone else with a brownie hankering, check out this recipe from loveandlemons.com to make these bad boys from home.
- 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 web page states.
Now let’s get busy and make some brownies!