I don’t love chocolate. Stop throwing tomatoes at me! Sorry, I don’t share in the passion/addiction of most human beings out there (my daughters included). One bite of chocolate is more than enough for me. I think I’ve said it too many times, but my weakness is sugar, plain and simple. I don’t need chocolate, flour or other stuff mucking it up. Straight up candy, cotton candy or rock candy are my faves.
Once in a while, even when I’m not pregnant, I do feel like having a chocolate treat. When I do get a craving, I reach for these delicious, decadent, fudgy brownies. Because sometimes you just need a fix. There’s a crunchy crust on top that gives way to a chewy, creamy, chocolatey center. For the actual chocoholics in my life, these are like crack. One just isn’t enough, and a whole tray usually disappears within a day or two.
They are super simple to make and I always enlist the help of my Little Chefs. They love to mix the ingredients and then lick the whisk and bowl at the end. The whole thing leaves big smiles on everyone’s faces.
A quick note: I make these both with and without gluten. Either way, I LOVE LOVE LOVE King Arthur’s flours. Their product is just far superior to any other I have ever used for baking. I love their regular flour and their whole wheat flour. But their Gluten Free flour is absolutely the best. It really is a replacement for regular flour without needing any additional ingredients.
Need a fix? Go make these:
Greatest Brownies Ever
2 sticks of butter (or butter alternative)
10 ounces of chocolate chopped up or chips
4 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1 cup King Arthur’s all-purpose gluten free flour (you can use 1 cup regular flour if you don’t need these to be GF)
1 cup chocolate chips
Grease a 9x13x2″ pan and line with parchment paper. You need that parchment!!!
Set your oven to 350 degrees and put your rack in the middle of the oven.
In a saucepan over medium heat, melt your butter (or butter alternative). Off the heat, add the first batch of chocolate or chips. Let this stand for 2 minutes then whisk it all smooth. If the chocolate hasn’t melted completely, put it back on a low flame and stir until everything has melted.
In a large bowl, whisk the eggs with the salt and vanilla until just mixed. Whisk in the sugar in a stream. Whisk in the cooled chocolate and butter mixture. Do this slowly in small batches so the eggs don’t cook, in case your chocolate is still warm. With a rubber spatula, fold in the flour and chocolate chips.
Pour the batter into the pan and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
Let this cool completely. Or, throw it in the fridge for an hour or two. Cut it up and eat. Enjoy!