The way I see it, every wife/mom/homemaker is on an ongoing journey to gather her kitchen staple recipes. I’d love to reduce box mixes from my kitchen. Not because I’m elitist and think you’re less of a cook if you use them. (I like them for certain stuff: this insane coconut cake, pumpkin cinnamon rolls, cornbread, cobbler, and the thanksgiving delight – pumpkin crisp). But, I think baking cakes, cookies, brownies, etc. isn’t necessarily always easier with them. And doing it from scratch can be less expensive.
AND ABOVE ALL, let’s make them taste even better! This is my current brownie dude.
Really Good Brownies
Makes sixteen brownies
1/2 cup butter
1 and 1/2 cups chopped milk chocolate
1 and 1/2 cups sugar
6 eggs
1 teaspoon vanilla
3/4 cup flour
1 teaspoon salt
Preheat oven to 350 degrees. Melt chocolate and butter in the microwave for 2 minutes, stirring every 30 seconds. Transfer mixture to stand mixer. Whisk in sugar. Once incorporated, whisk in eggs and vanilla. Fold in flour and salt. Transfer batter to a parchment-lined and greased 8×8 baking dish. Bake 40-45 minutes.
- ½ cup butter
- 1 and ½ cups chopped milk chocolate
- 1 and ½ cups sugar
- 6 eggs
- 1 teaspoon vanilla
- ¾ cup flour
- 1 teaspoon salt
- Preheat oven to 350 degrees.
- Melt chocolate and butter in the microwave for 2 minutes, stirring every 30 seconds.
- Transfer mixture to stand mixer. Whisk in sugar.
- Once incorporated, whisk in eggs and vanilla.
- Fold in flour and salt.
- Transfer batter to a parchment-lined and greased 8x8 baking dish.
- Bake 40-45 minutes.
Adapted from Martha Stewart’s Baking Handbook.
