First things first, I did not invent these brownies and I am not claiming ownership of them. However, I am claiming that these are so easy to make and so unfathomably delicious that you will never need to make brownies from a box again. Bold statement, no? Well, it’s true. I was sick and alone all last week while my husband was out of the country. The pantry was running out of supplies. Lacking the energy to hitch up the horses and head into town, I did what any sane, hungry, sick woman would do, I turned to the internet in search of a recipe. Not cupcakes, too much work. Not a pie, even more work. Not a custard or a pudding or anything that required more than a modicum of enthusiasm.
Then I found this recipe. Katharine Hepburn is one of my favorite actresses, but I had no idea her brownie game was this strong.
I will admit, I was simultaneously intrigued and skeptical. How could one make brownies with such a scant amount of flour?
Plus, more admission, brownies are not my go to dessert. Not unless there’s vanilla ice cream involved. Yet, I had no ice cream and lacking both the energy and the ingredients to make my own, there would be no vanilla ice cream involved in this brownie escapade.
Hunger, delirium, sheer foolishness in the face of adversity, whatever heady combination of factors swirled madly in my brain that day, I decided to risk a stick of butter, my last few eggs, and the possibility that these brownies would fall short of my expectations. I threw caution to the wind and forged ahead.
I added semi-sweet chocolate chips and took out the walnuts, and this is my small contribution to the recipe. Trust me, it’s worth it. If you really want to flirt with madness, add toasted macadamia nuts. Make sure you chill these brownies before you eat them. This will infuse them with the trifecta of textures that will make your taste buds tap dance. Slightly crusty on top, impossibly gooey inside, with a cool snap of chocolate chips in every bite. These brownies are the best brownies I have ever eaten. Bake up a batch, you will be delighted.
Final admission, I ate them all. Every. Single. Brownie.
There’s no shame in my baking game.
- ½ cup quality cocoa powder
- ½ cup unsalted butter (1 stick)
- 2 eggs
- 1 cup sugar
- ¼ cup cake flour
- 1 cup quality semi-sweet chocolate chips
- 1 teaspoon vanilla
- Pinch of salt
- Melt butter and cocoa in microwave in 30 second increments. You need to get the butter soft enough to mix fully with the cocoa, it does not need to melt to liquid stage. If you don't want to microwave, melt on a double boiler on the stove. Let this cool.
- Sift flower and salt. Stir in sugar. Set aside. (I used cake flour, which I prefer for baking.)
- Blend cocoa/butter mix with eggs in a mixer, adding one at a time. Mix in vanilla.
- Add flour and chocolate chips to the wet ingredients mixing by hand, do not over mix. You just want to incorporate the ingredients.
- Add parchment paper to the bottom of a 9x9 square pan.
- Pour brownie mix into pan and spread with spatula.
- Bake at 325 for about 30-35 minutes or until a skewer stuck in the center comes out mostly clean. Don't over bake these, they are supposed to have a fudge like consistency.
- Let cool, cut, place in refrigerator overnight.
Pour yourself a tall, cool glass of milk and enjoy.
And if you eat the whole batch, we won’t tell.
Delicious baked goods start with great ingredients and tools. Here are a few we recommend. (These are affiliate links, if you click on a link and make a purchase we get a small percentage of the sale. That’s how we keep the pantry stocked.)