let there be brownies

These pictures speak a thousand words to all of us individually. Maybe it’s knowing the 30 minutes that follow will fill the kitchen with agonizing smells, because what you want to enjoy right this very minute is beyond your reach. Maybe it’s a taste of what’s to come – regardless of the raw eggs, it’s a hint at the decadent baked good that will soon be enjoyed. Maybe the tease isn’t worth the waiting time for you, so you abstain until your baked good is finished (I’ve never felt this way…). Regardless, we know the finished product of batter from this paddle and bowl is going to satisfy the heart and soul, providing a sweetly decadent cap on any day.

For me, my life has been without brownies for a very long time. Growing up, I experienced a wide range of these gooey, delicious products, but they largely came from a box. Not saying there’s anything wrong with that, brownies from a box are incredibly delicious – but my current state of wanting to know exactly what I’m putting in my body and distrust of the food system leads me away from the ‘just add water, oil, and eggs’ aisle.

So, yesterday, after watching Bridesmaids (um- HILARIOUS!) where they sneakily made the lead character a baker (screaming into my ears to devote my career path to food), so I was itching to bake! And, given the fact that my house is largely devoid of any fruit products currently, I found this incredible brownie recipe that I was destined to make. And while some of the forewarnings of using high quality cocoa powder and a specific percentage of dark chocolate, I found my less fancy, on-hand substitutions worked quite well! So, without further ado, here is the recipe that changed my weekend. I will be SURE to make these brownies again, they embody everything that a brownie should be – not too gooey and not too cakey, but so rich and full of chocolate flavor. If you’re in need of something sweet, put these brownies at the top of your list!

Decadent Brownies

Adapted from A Sweet Spoonful

Makes 1, 9×9 pan (9, 3″ brownies)

I would recommend cutting them small because they are so rich and can go a long way!


3/4 cup all-purpose flour
1 cup cocoa powder
1 tsp. salt
3/4 pound (3 sticks) unsalted butter, cut into 1 tablespoon pieces
3 large eggs – make sure these are at room temperature – VERY important
2 cups granulated sugar
1 tsp. vanilla extract
6 ounces semisweet chocolate chips (about 1 1/2 cups)


Preheat the oven to 350 F.  Butter and flour the bottom of a 9 X 9 inch glass or metal baking pan for when your batter is done.

Sift together the flour, cocoa powder, and salt in medium bowl and set aside.

Melt half of the butter (1 1/2 sticks) in a small saucepan over medium heat, stirring to prevent it from burning. Put the remaining butter in a heat-resistant (I use glass) bowl. Pour the melted butter over the bowl of cold butter. Stir so that the unmelted butter begins to melt – this will reach a creamy consistency after about a minute. Don’t worry if there are still some chunks of butter, they will blend in just fine later.

In the bowl of a stand mixer fitted with a paddle, mix the eggs and sugar on medium speed for 3-4 minutes or until it’s thick, creamy, and pale. Add in the vanilla and reduce the speed to low. Add in 1/3 of the dry ingredients and 1/3 of  butter until both have been incorporated – Don’t overmix here. Add in your chocolate chips and, again, only stir to combine.

Spread the batter evenly in the pan. Bake for 35-40 minutes or until a toothpick comes out clean. Try a couple of places as the chocolate chips may fool you into thinking the brownies are not done. Cool until the brownies are at room temperature (another agonizing wait time). If you choose to ignore the cooling step, your brownies will look like a 9-year old cut into them (whoops), so if you’re serving these to people outside your close family and friends, I would adhere to this step. Otherwise, enjoy with a tall glass of milk.

With love,

from Jess’ Kitchen


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