This post will not be published on Valentine’s Day, but I am MAKING it on Valentine’s Day. Today is the day for chocolate lovers and every one else in the world to indulge a wee bit~be it with a delicious four~course meal, flowers, candy or…better yet…chocolate. One of my weaknesses. Not that any of us needs a reason to partake in this yummy confection (I know I certainly do not), but I think it helps us tell our brain that yes, this is ok and this is good for the soul and you need it and you will not be one bit sorry and just take one little bite…it helps my brain anyways. My pantry is ALWAYS stocked with the usual things one needs to throw together a batch of cookies, bread/rolls/scones or brownies. Well, today it apparently was not stocked. Most brownie recipes call for chocolate chips (of course they do, it’s the only way to make a brownie and everyone knows that) which is always a staple in this house…except for today. Nary a chip to be found so I needed to find a recipe sans those lovely chocolate kiss~shaped morsels, and as luck would have it, I did after only searching for ten minutes. This was a huge hit for all of us (and my neighbor also!) and I am now boycotting all boxed mixes in our house because you only need a few “staples” for this recipe and it is so far beyond better than boxed AND cheaper! Plus it is every bit as easy, so it was a no brainer for me to switch up. As for baking time with these, all ovens cook differently. For me exactly 30 minutes was the perfect time to get the fudginess I wanted, however some ovens may only take 25 minutes so you will need to check at the 25 minute mark and test with toothpick (you will want a little bit of batter left behind). If you prefer more cake-like brownies, bake for an additional 5 minutes. Either way, they are out of this world delicious and you will be hooked after one bite! Enjoy and happy baking!
Sláinte!
- 1 cup unsalted butter, melted
- 2 Tablespoons vegetable/canola oil
- 2 1/4 cup granulated sugar
- 4 medium eggs
- 4 Tablespoons vanilla extract
- 1 cup all purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Line 9x13 pan with foil sprayed with cooking spray. Set aside.
- In large bowl with mixer on low, combine melted butter, oil and sugar and mix until light and fluffy, about 1-2 minutes.
- Add eggs and vanilla, mix well until light in color, about 2 minutes (this will give brownies a shiny, crackly top).
- To bowl, add flour, cocoa powder and salt. With mixer on low, mix until JUST combined. Do not over-mix. Some small lumps will remain in batter.
- Bake at 350 degrees for 30 minutes for fudgy brownies, additional 5 minutes for cake-like brownies.
- Cool in pan for 15 minutes. Remove from pan with foil liner. Cut as desired.
Recipe adapted from Cafe Delights
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