BROWNIES
HISTORY: While I was growing up, my parents were friends with another couple with kids, and my mom made this recipe for them EVERY time they came over, for some unknown reason. But I think they kept coming because they knew they’d get these brownies. People’s brains are so tied to food, even when they don’t realize it! This was also a great go-to for birthday “cake,” especially for my dad, who could live off chocolate bars, fudge, hot chocolate, chocolate ice cream, chocolate croissants, and chocolate-covered cherries.
RECIPE:
Put two squares of butter (REAL butter is always best) into a saucepan on medium heat. Stir in 5 generous (ie. overflowing) Tbs cocoa and turn off the heat when the butter is melted. Then add 2 cups of sugar, followed by 4 eggs.* Stir in 3/4 cup flour, 1 tsp baking soda and 1 tsp vanilla. Bake in a greased pan at 350 for 25-ish minutes. Voila!
With or without frosting, you will never taste better brownies.
* IMPORTANT – it helps to mix these separately and then stir them in quickly. Once, in my teens I made these with a friend and we added them in slowly to the still hot sugar/butter mixture and ended up with cooked egg pieces before the brownies entered the oven. gross. Haha, we still cooked the brownies, hoping that somehow the cooked eggs would go away! They didn’t. Sorry to gross you out. Just wanted to protect you from making the same mistake.
Charged With Chocolate 