I’m 37 years old. I’ve been baking solo for about 30 years….since I could pull a barstool up to the counter and get permission to use the oven.
Baking is my thing. I could bake all the live-long day. Cookies, pies, cakes of all kinds….no problem. But when it came to brownies, I never found a recipe that I loved. They were all dry, crunchy, or bland. I wanted soft, fudgy, chewy, make-your-tummy-hurt-because-you-ate-too-many-with-too-much-milk brownies.
So I used storebought mixes.
I know, Jennifer. I know.
Anyway, after searching for and trying many recipes, I finally found it.
I followed a pin to this recipe on MoneySavingMom.com. The Ultimate Double Chocolate Brownies.
I can’t leave a recipe alone. I had to change it a tad, of course.
I added an extra 1/4 cup of cocoa and and extra 1/2 cup of sugar. Then I baked them less than the recommended time because….soft and fudgy and gooey.
Yes, real sugar. Because I want real brownies. Not some ridiculous healthed-up excuse for sweets that looks good on Pinterest but ends up dumped in the trash because….gross.
LIVE A LITTLE. Eat a damn brownie. Jeez.
Like one of my favorite quotes from Derek says, “There were people on the Titanic who pushed away their pudding.”
Don’t push away your pudding. Make these brownies.
You’ll be glad you did.
Here’s my version of the recipe, but remember that you can see the original here.
- 1 cup cocoa
- ½ tsp baking soda
- ⅔ cup melted butter divided in two
- ½ cup boiling water
- 2½ cups sugar
- 2 eggs
- 1⅓ cups flour
- 1 tsp vanilla
- ¼ tsp salt
- 12 oz bag of chocolate chips
- Preheat to 350.
- Mix cocoa and baking soda. Blend in ⅓ cup melted butter. Add boiling water and stir until blended.
- Stir in eggs, sugar, and remaining butter. Add flour, vanilla, and salt.
- Stir in chocolate chips.
- Pour into greased 13x9 pan and bake for 30-35 minutes.