Hellobee

I’ve never met a brownie I didn’t like. They’re fudgy, cakey, warm…and go best with ice cream. Best of all, when the prospect of dinner guests greets you suddenly, they can be whipped up and served in less than a half hour.  

I’ve experimented with probably a dozen different brownie recipes over the years. Some turn out fluffy and more like cake (I’d rather avoid these types), others only use cocoa powder, and you can definitely tell. The best I’ve tried (for those who like fudgy, chewy brownies), are stunningly simple. They’re loosely based off of my mother-in-law’s recipe, which, for about four years, was the only brownie recipe Mr. O would permit in the house. I’ve tweaked a few things here and there, and here’s the result:

1 cup white sugar
1/2 cup butter
1 bag of chocolate chips (about 2 cups, give or take)
2 eggs
1 cup flour
a pinch of salt
a splash of vanilla

In a microwave-safe bowl, melt the chocolate and butter together. In a separate bowl, beat together the eggs and white sugar. Add vanilla and salt, stir in the melted chocolate and butter, and mix in the flour.

Pour the mixture into a greased 9×9 pan, and bake at 350 degrees for about 20 minutes. Mr. O prefers them underbaked and gooey with ice cream, I like them baked a little longer so I can pack them in my lunch all week. You choose!

You can also stir in nuts, more chocolate chips, or top with icing if you choose.