These dance perfectly between the line of chewy and fudgy. They have that delectable crackly, crunchy top. They pack some heavyweight amounts chocolate. Seriously, do not even attempt making them without a big glass of milk or scoop of ice cream around. You have been warned. They have all that homemade taste and goodness and none of the "What is that ingredient???" chemicals you find in the boxed mixes. Last, but not least, they can be made with ingredients that you have on hand. No chocolate chips or special ingredients needed. These brownies are there for you when you need them.
Are you ready for the recipe??
Fudgy, Chewy, Intensely Chocolate Homemade Brownies
(Adapted from this recipe from Smitten Kitchen and these brownie tips from The Kitchn)
1 stick of butter, melted
1 1/4 cups of sugar
1 cup of cocoa powder
1/2 tsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt
1/2 tsp baking powder
Preheat oven to 325F. Grease an 8x8 pan or cast iron skillet. Combine the first 5 ingredients. Pull out your mixer and mix these for a good 5-10 minutes. This part is important if you want that crackly top! The crunchy top is actually meringue that forms from beating the sugar and eggs together. Five minutes should do it, but I usually do a couple more minutes for good measure.
This is me hiding in my bathroom mixing brownie batter so that the noise from the mixer doesn't wake Joe up from his nap. Desperate times call for desperate measures--and brownies. When he did wake up, he was well rewarded.
After you have mixed the first 5 ingredents, add the flour, salt, and baking powder. Stir just to combine. Pour the batter into your pan. It will be a bit thick. Bake for 20-30 minutes--less time for a fudgier brownies, more time for a more chewy bite.