I think that there are very few all-American kids that don’t grow up eating brownies. It seems like everyone has their own version. They are so simple and yet so many people go to the boxed mixes, I don’t get it.
It isn’t exactly rocket science to stir some basic ingredients together and it hardly takes more time than adding liquid ingredients to a box mix. After that, the rest of the steps are the same whether you are using a mix or making them from scratch. If you use a mix you will probably end up feeding them to your trash can because box mixes usually come out way too dry and cakey (spell check says cakey isn’t a word. They have obviously never heard of brownie mixes).
Brownies are a million times better when they are made from scratch, just saying. This is my go-to recipe that has never failed me.
The chocolate chunks could probably be considered optional but in my opinion they are mandatory, bordering on legally required
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/2 cup oil
- 4 eggs
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 cup all-purpose flour
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chopped semi-sweet dark chocolate or chocolate chips
Instructions
- Cream butter and oil with sugar in medium mixing bowl. Add eggs, vanilla, salt, and soda. Stir in flour and cocoa powder followed by chocolate chunks.
- Pre-heat oven to 350 degrees F (180 C) and grease a 13x9 inch baking dish or pan with oil.
- Pour batter into pan and bake for about 25-30 minutes until a toothpick comes out clean. (Stick a toothpick in a few different spots because you will most likely find some of the melty chocolate chunks.)
[…] were a spur of the moment decision that somehow ended up being what they are. I started with my favorite brownie recipe (yep, everyone take a gander at my 10 second styling and crappy point-and-shoot photography. Great […]