Making brownies from scratch really isn't hard but to be honest with you, I've been known to use a box mix when I've wanted brownies because I really didn't want to have to go through all the steps. I just wanted to add eggs, water and some oil, mix it around and throw it into a pan and slide the pan into an oven and then enjoy a nice hot brownie with a glass of milk 30 minutes later. If you are honest with yourself, you've done it too.
A funny story regarding brownies. Several years ago my husband got the urge to make brownies; he was looking for a chocolate fix. He whipped up a batch of brownies and added cherries to the mix. For 30 minutes all he could think about was having a brownie. The aroma was divine and I even started counting down the time until the brownies were ready. The timer goes off, Bob takes out the brownies and then says, "Um, Joy?!" The "Um, Joy" was comical. I came down stairs and joined Bob at the stove. They smelled delicious, my mouth instantly starting watering, the whole Pavlov's dog thing, when I looked down into the dish. I tried to ask a question without laughing. You see, brownies didn't rise at all. I asked him to tell me what ingredients he used. He rattled off the ingredients and definitely put baking powder in the mix. I asked him, "Did you put eggs in it?" Bob gave me this grimace expression, "No?" Well, that would do it. He was totally bummed because he so wanted brownies. Even now when he goes to make brownies, I always remind him to "Not forget the eggs!"
Enjoy this recipe. Feel free to add whatever you want to the mix. You really can't destroy a brownie, unless you forget the eggs!
Ingredients: 1 cup of butter, 2 c sugar, 4 large eggs, .5 c water, 1 tsp pure vanilla, 1 c flour, 3/4 c cocoa powder, 1 tsp baking powder, .5 tsp sea salt, 1 c chopped walnuts*, 4 oz. semisweet chocolate chips*
Instructions: (1) Preheat oven to 350 and prep a glass or metal baking pan* with cooking spray. (2) In a heavy, large, saucepan, melt butter over medium heat. Remove from heat and cool slightly. (3) Add sugar and blend well. (4) Add eggs, one at a time, whisking after each addition. (5) Add water and vanilla and mix well. (6) Add flour, cocoa, baking powder, and salt; stir to blend. (7) Fold in walnuts and chocolate then spread into prepared dish/pan. Bake until cake springs back and toothpick comes out slightly clean (a few crumbs sticking to toothpick), approximately 27-30 minutes. Let cool slightly before cutting. Serve slightly warm or cool completely.
*Depending on the dish/pan you use, the cook time might be longer. For dark or coated pans, decrease the heat to 325F. I usually use a 13"x9" nonstick pan and it takes about 30 minutes at 325F. I've used a glass 9"x9" pan it takes about 40 minutes for the brownies to cook.
* You can add anything to your mixture. If you just want chocolate brownies with nothing added, skip the beginning part of step 7. Dried fruit, chocolate chips, drops of peanut butter are all delicious. You can even frost the brownies after they cool completely with whatever frosting you want.
*We make these peanut butter brownies. They are a layer of chocolate cake-like brownies, topped with a peanut butter buttercream, and coated with melted chocolate. They are one big sugar high but they are very delicious.
*Another idea can be making S'more browines. Bake brownies like you normally would, just as soon as they come out of the oven, spread about 2 cups of mini marshmallows and 1 c of chocolate chips on top of the brownies and put back in the oven for about 2 minutes to melt. Take out the brownies and add graham crackers to the top of the hot, melted marshmallows/chocolate and press down slightly. Cool completely and cut into servings around the graham crackers.
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