Classic Brownies

I’m still recovering from my yoga class this evening. It was intense. All my limbs are wobbly… that’s normal, right? I definitely deserve some brownies. Problem is… I made these for a friend. So I bought some ice cream to make myself feel better. It worked. I’m not sorry.

I need to get in better fucking shape. But I will not stop eating ice cream and brownies. You can’t make me.

These brownies are so simple, and so delicious. I actually haven’t adjusted the recipe at all from the Smitten Kitchen One Bowl Brownie Recipe. There are lots of fun variations, but most of the time I like to keep things pretty simple. Chocolate doesn’t need a lot of tampering.

This is my go to brownie recipe, for all occasions. That being said, I often find myself making them in times of sadness. One time I made them for a good friend and coworker on the day her cat died. It was very sudden, and very traumatizing for her, especially since we both worked at the same vet clinic when it happened. Being the extremely delicate flower that I am, I cried a lot for her loss. I felt lost and helpless, and desperately wanted to help, but couldn’t do anything beyond comfort. I comfort with food. It is my way. So I measured out ingredients, and cried over the batter as I mixed everything together. I can’t help it, I’m a very empathetic person (despite my sass).

These brownies are moist and chewy, just like they should be. And they’re simple. Don’t add chocolate chips, or nuts, or cream cheese, or anything. Don’t complicate something that doesn’t need it. What you can do is crumble one over a bowl of ice cream (preferably salted caramel), and savor it. You’re welcome.

By the way – sorry for the shitty picture of the final product. It was dark out when I got around to it, and they need to be delivered first thing tomorrow morning, so there was no time for a re-shoot. I’ll snap some pics next time I make them (which shouldn’t be too long).

Classic Brownies (from Smitten Kitchen)

3 ounces unsweetened chocolate, chopped

1 stick of butter

1 1/3 cups granulated sugar

2 eggs

1 teaspoon vanilla extract (don’t actually measure this, just pour)

1/4 teaspoon salt

2/3 cup flour

Preheat oven to 350 degrees. Combine chocolate and butter into a small, microwavable bowl. Microwave in 30 second increments, stirring in between. Once it is fully melted, pour into a large mixing bowl. Whisk in sugar, eggs, vanilla, and salt. Stir in flour, making sure to scrape down the sides of the bowl. Pour into greased 8×8 baking dish, and bake for 25-30 minutes, or until a toothpick or butter knife inserted into the center comes out relatively clean.

Try not to eat them all in one sitting. But, hey, I’m not here to judge.