Happy Friday! Here’s an oldie but goodie from my previous blog. These chewy, melt-in-your-mouth morsels tend to be my go-to brownie recipe: not only are they pretty much the perfect brownie, they’re also so wonderfully easy to whip up.
Try them – you’ll be glad you did.
June 15, 2010
This easy brownie recipe is everything a brownie should be – chewy, dense, melt-in-your mouth chocolatey. One bowl, one sheet of foil, one pan, done.
So yeah, this having a wedding and going on a honeymoon thing is quite the time suck. So is the whole having-a-demanding-job thing. Now that I’m hitched and back from my honeymoon, the fact that I quit my full-time gig the week we got married (unrelated, the feminist in me wants you to know!) – it’s all sinking in. All of the sudden, I’ve got a lot of time on my hands. And I’ve actually got time to ponder the fact that I’ve got a lot of time on my hands. Both novel concepts. We’ll see how I do with this.
Rewind a couple of weeks. Back when time was a scarcity, I managed to eke out 20 minutes and whipped up these Ridiculously Easy Brownies – my favorite brownie recipe for when time is scarce and a homemade treat is in order.
These are everything a brownie should be – chewy, dense, melt-in-your mouth chocolatey.
My guy gives ‘em a coveted One Grunt Up. And, as I keep mentioning, they’re ridiculously easy – one bowl, one sheet of foil, one pan, done.
Here’s the recipe!
- 4 ounces unsweetened chocolate (I like the Ghiradelli 100% Cacao unsweetened chocolate bars)
- ¾ cup (1 and ½ sticks) unsalted butter
- 1¾ cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 cup chopped pecans (raw is fine, but sometimes I like to toast them with a little kosher salt)
- Preheat oven to 350 degrees.
- Line a 13×9 pan with piece of foil long enough to extend over the ends of the pan, and grease the foil and the rest of the pan.
- In a large microwaveable bowl, add the butter and the chocolate (break the chocolate into pieces).
- Microwave for about a minute, removing and stirring to judge how much the chocolate has melted, then nuke in 15 second increments after that. It usually takes me about a minute and a half to completely melt the chocolate.<
- Stir in the sugar, eggs, and vanilla.
- Stir in the flour, and if using, the pecans. Mix well.
- Spread the batter into the pan.
- Bake for 30 – 35 minutes, until a toothpick inserted in the center comes out crumby.
- Let cool, then remove the brownies from the pan with the foil “handles.”
- Cut into squares, and enjoy!
- Store in an air-tight container at room temp.