Tuesday, July 24, 2012

Jenni's Brownies

I was trying to come up with a name for these brownies but I couldn't find the right adjective to describe them.  Delectable, delicious, amazing, heavenly, divine... mere words just seem to fall short of the glorious chocolatey fudgey goodness that are these brownies.  So I went with the name on the index card with the recipe written on it that I got from my sister-in-law Jenni, which I think she got off the Hershey's website. She makes these brownies all the time. That's why I love her.  Well I guess there are other reasons too... but these brownies take the cake. (hihi)

This recipe is simple and is the closest thing to no-fail brownies that I have found.  I like my brownies chewy, a little fudgey with just a touch of cakey.  You don't make friends with dry brownies.  I make them in a pot and they make a big 9x13 pan of dangerous deliciousness that lurks in my kitchen and calls my name... which is why I try to give away as many as I can.

Also, as a side note, beware of trying to make these healthy.  If you want healthy go eat salad.

Jenni's Brownies

1 cup butter (or margarine)
2 cups white sugar
1/2 cup cocoa
4 eggs
2/3 cup flour
1 tsp baking soda
1/4 salt
1 tsp vanilla extract
2 cups chocolate chips

First, preheat oven to 350­° and grease a 9x13 pan.
Melt the butter (margarine if you must) in a large saucepan on medium heat. 

As soon as the butter is melted turn the heat off.  If you leave it on it melts the sugar and changes the whole texture of the brownies. Learned that one from experience...

Add in the sugar. Be sure to get it all over the spoon like that. It's a key step. (jk)

Next mix in the cocoa. 

Add in the eggs and mix well. It would probably be good to mix them in one at a time, but what can you do... no time to spare when making brownies!

Dump the flour, baking soda and salt in the pot and gently mix ON TOP of the mixture.
Here is my secret trick to dirtying only one dish.  Except for the pan, which honestly is a beast to clean after all the delicious brownies have been eaten. It is definitely worth it.

Add in the vanilla and chocolate chips and mix quickly. The chocolate chips will start to melt a bit, which just adds another dimension to the chocolatey-ness of the whole thing. 

Pour into your buttered 9x13 pan. This picture makes me drool. 

Pop in the oven for about 35 minutes, until the brownies start to pull away from the pan.

Let cool on a rack before cutting into pieces as big or as small as you like. 

If you want, nuke for 10 seconds before enjoying with a glass of milk. 
Chocolate love at first sight. 

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