Insanely Fabulous Brownie

By Addie

Allow me to introduce you to an Insanely Fabulous Brownie. These brownies are decadent and delightful all rolled into one Pyrex square dish of yumminess. So much better than that nonsense from a box. Eek.

And you can totally make these even if you don’t have a mixer in the house. (I don’t know how you live without a mixer – standing and handheld, but different strokes, for different folk, I s’pose.)

All you need is a pan and a wooden spoon.

And a kick-ass workout routine come Monday morn. (I exercised for an hour on Friday in anticipation of my awesome fantastic brownies and on Saturday, too, so get off my back.)

Brownies are happiness.

Ingredients

• 1/2 cup unsalted butter, cut into 4 pieces
• 3 oz unsweetened chocolate, finely chopped
• 1 cup sugar
• Pinch of salt
• 2 large eggs, at room temperature
• 1 tsp. vanilla extract
• 3/4 cup cake flour, sifted
• 3/4 cup semisweet (plain) chocolate chips, peanut butter chips or white chocolate chips (optional)

Preparation

Step 1

Preheat the oven to 350 degrees. Lightly grease an 8-inch square glass baking dish or metal pan.

In a saucepan over low heat, combine the butter and chopped unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and, using a wooden spoon, stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the sifted flour over the mixture and stir until just blended. Stir in chips, if using.

Pour the batter into the prepared dish and spread evenly, smoothing the top. Bake the brownies until a toothpick inserted into the center comes out almost completely clean, about 30 minutes, or about 5 minutes longer if using a metal pan. Do not overbake. Transfer the pan to a wire rack to cool completely before cutting into 2 1/2-inch squares. Makes 9 large bars.
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Please note: I use a glass Pyrex dish and Nestle’s semi-sweet chocolate chips. In addition, I use 2 ounces unsweetened chocolate and 1 ounce of semi-sweet chocolate, instead of 3 ounces unsweetened; and I always bake with extra-large eggs instead of large eggs, as called for in the recipe.