When I was growing up, we weren’t really a brownie household. Cookies, sure, but brownies? Maybe occasionally, but they weren’t one of those staples at every get-together. Evidently, I’m making up for lost time, because this is now the second brownie recipe I’ve tried this year. If I’m being honest (which I am, because I just said so), I had made this second recipe once and they disappeared almost immediately, so what you’re seeing here is the second-recipe redux.
I didn’t go out looking for a brownie recipe, but when I saw this one on Life, Love, and Sugar, I was intrigued. It’s got eight ingredients (nine if you count the fact that I used a blend of regular and dark cocoa powder in mine), it makes a small square pan’s worth, and it doesn’t require any advanced baking techniques. I was sold.
Not pictured: the flour or sugar, but otherwise, this is alllll it takes.
The process is really quick: mix your wet ingredients together in one bowl…
…your dry ingredients in another…
…and then add the dry to the wet and combine.
Some of my more eagle-eyed readers might have noticed that there was a bag of peanut butter chips on the counter in the picture up top (go on and scroll up; I’ll wait). The first time I made these, I made them plain, just to see how they were. Since they came out so well, we decided this time to change it up a bit and add a mix-in to keep things interesting.
Once everything was folded in to our satisfaction, we spread the batter in our parchment-lined 9″ square pan.
They took a wee bit longer to bake than the recommended time in the recipe, but were they ever worth the wait!
That amazing, crackly top will never cease to impress me. They sliced like a dream, too.
Interesting discovery: although warm-from-the-oven brownies are much ballyhooed, these ones actually taste a little bit better at room temperature – the flavours come through better.
Apart from the baking time (and the peanut butter chips), the only change I made from the original recipe was using 1/3 cup regular unsweetened cocoa powder and 2 1/2 tablespoons of black cocoa powder. I use a blend of cocoas whenever I make cupcakes, too, and it gives them a certain je ne sais quoi.
And there you have it: moist, chocolatey perfection.
Thanks for looking! 🙂