Best. Brownies. EVER.

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What do you think of when you think of a good brownie? Cake-y, light, only a few chocolate chips? I don’t think so! How about: Fudgy. Chocolate Chip-y. Rich. Moist. Dense.

That’s more like it! Here is a delicious recipe that my sister and I really like to make. They are so good straight from the oven with milk, or at room temperature later. We always cut some and freeze them individually for lunches and snacks later. They freeze and thaw really well.

The Best Fudge Brownies Ever

1 c. (8oz) butter

2 1/4 cups sugar

1 1/4 cups cocoa

1/2 teaspoon salt*

1 teaspoon baking powder

1 tablespoon vanilla extract

4 large eggs

1 1/2 cups (6 1/4 ounces) all-purpose flour

2 cups (12-ounce bag) chocolate chips

*increase salt to 1 teaspoon if you use unsalted butter

1. Preheat the oven to 350° F. Lightly grease a 9 x 13-inch pan.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
3. Return the mixture to the heat (or microwave) briefly, just till it’s hot, but not bubbling; it will begin to look shiny as you stir it. Heating the butter and sugar a second time will dissolve more of the butter, which gives you a shiny crust in the brownies.
4. Transfer the mixture to a mixing bowl. Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating until smooth; add the flour and chips, beating until well combined.
5. Pour the batter into the prepared pan.
6. Bake the brownies for 28-30 minutes, until a cake tester inserted in the middle comes out dry (it may have a few crumbs on it). The brownies should feel set both on the edges and in the center. Remove from oven.
7. After 5 minutes, loosen edges with table knife; this prevents the brownies from sinking into the center as they cool. Cool completely before cutting and serving.
   

Yield: 2 dozen brownies

Bon appétit!

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