Brownies

     Sometimes when I am writing my blog posts I get so caught up in all of my fancy or more fun recipes, especially desserts, like blood orange cardamom cake or cream puffs that I don't even post some of the things that I make all the time. I didn't even post my blueberry muffin recipe, one of my sister in law's favorites and one I have been making since before I started my blog, until this week! With this realization, I started going through some of my older recipes, writing them in a way that the masses will understand not just me, and posting them for you all! This is one of these recipes. 

    Brownies are a staple to anyone's recipe book. Sure, most people just use the box stuff but seriously, brownies really are so much better from scratch! They are also super easy so there is almost no point in using the box mix because it doesn't really even save that much time and effort. To make this recipe I first melt my butter. A lot of people like to do this first part on the stove but I am all for less dishes if possible so I just microwave my butter until it is melted and hot. The point is to get your butter warm before you start mixing. the warm butter mixed with sugar is what achieves the perfect shiny top that a lot of people think you only get from a box mix. 

    Once my butter is melted. I mix in my sugar, brown sugar, eggs,  vanilla, and oil. I also like to add instant espresso but you don't have to. You don't notice the coffee flavor in the end result but it can help add some exrtra richness and dimension to the chocolate flavors in your brownies. When all of those ingredients are well combined, I add in my flour, baking powder, salt, cocoa powder, and chocolate chips. I mix until there are no more dry streaks before pouring it into a greased pan. I like to use a 9x13 pan so that it feels like I have more brownies and I can feed more people but you can use a smaller square pan if you like your brownies a little thicker. 

     These brownies bake at 350 degrees Fahrenheit for 20-25 minutes (longer if there is a smaller pan since the batter is thicker) or until that glossy top crust has formed and it doesn't jiggle when you bump the pan. The result is the perfect gooey brownie with crispy edges, that perfect glossy top crust, and gooey middle. All the components of a perfect brownie!

    What did you think of this recipe? Leave a comment below!