Roll that beautiful brownie footage!
I’m not ashamed to say that this recipe came about due to my own forgetfulness, anger and intense cravings for a brownie. See, I always make brownies from a box mix. God knows that I can’t criticize boxed cake or brownie mix- I usually find that they are just as good (or in the case of white cake) better than what I could make myself from scratch. Why expend the extra time, effort and money? Frankly, I think that Duncan Hines fudge brownie mix yields just about the best brownies you can make. I made brownies from scratch before and decided they were not worth the effort.
So why change now?
Well, I’ll tell you. I wanted brownies, thought about them intensely, and then forgot to get a box of mix THREE TIMES IN A ROW that I went to the store. When I got home the last time and realized that I forgot it yet again, I was so irritated at myself that I said, ” *$%! this. I’ll just figure out how to make them from scratch.”
So I did! Turns out theres a couple ways to make brownies from scratch- the cocoa powder route and the melted chocolate route. For sake of simplicity, less dishes, and a desire to get as close as possible to the brownies that I love, I went with the cocoa route. The second step is lots of butter. Really. Lots. I’d like to say that I felt guilty about the amount of butter that I put into these, but that would be a bold faced lie. They were worth every. single. calorie.
- 2 sticks of butter, melted
- 1 1/2 cups sugar
- 1 cup cocoa
- 3 eggs
- 1 c flour
- 1 tsp salt
- 1 tsp vanilla
- Preheat an oven to 350F.
- Add all ingredients to a large mixing bowl. Mix together (either by hand or using a mixer) until batter is smooth and thoroughly combined. Pour into a 9×9 pan sprayed with cooking spray.
- Bake in preheated oven for 45-50 minutes. Cool slightly before cutting into squares.