The birthday celebrations continue in our post-holiday household. While my Father chose pie and Maddie chose cake, Addison went with a more portable birthday treat - brownies. That way he could take them back to school to enjoy for as long as they would last. As a Master's student he has much to celebrate. He will graduate in May with a degree in Architecture and go off to make his mark in the world. Addison is bright, clever, gets along with everyone, and has a great sense of humor. I have no doubt he will do well in life.
Did I mention he loves food? Always willing to be a blog guinea pig, he will eat just about anything. Which isn't difficult with this recipe. Really what's not to love about a brownie? It is dense, rich, chocolaty goodness wrapped up in a bite or two. They travel well and go down with ease which make them a perfect treat.
This recipe is so quick and easy it can be put together in minutes. As an added bonus it makes a
9 x 13 (23 cm x 33 cm) pan because more brownies are better. For an extra punch chocolate chips are folded into the batter, but this recipe lends its well to any kind of mix-ins - like left-over Christmas candy. Candy canes, chocolate from Christmas stockings, nuts or dried fruit would be tasty. Simply rough chop any add-ins and let the fudgy batter do the rest.
Then turn the pan over and fit inside. Lightly spray the inside with cooking spray to make removing the paper from the brownies easier.
Super Simple Brownies
3/4 cup (75 g) cocoa powder
3/4 cup (105 g) all-purpose flour
1 1/2 cups (300 g) granulated sugar
3/4 cup (6 ounces/170 g) unsalted or salted butter, melted
1 teaspoon vanilla extract
1 cup (160 g) chocolate chips
Preheat the oven to 325℉ (163 ℃). Line a 9 x 13 (23 cm x 33 cm) pan with parchment paper and spray lightly with cooking spray.
In a bowl whisk together cocoa powder, flour, and sugar. Add eggs, melted butter and vanilla. Stir to combine, just until blended. Fold in the chocolate chips. Spread into prepared pan. Bake for 20-25 minutes until a tester comes out clean. Allow to cool in the pan on a rack.
Remove from the pan, turn upside down on a cutting board and carefully remove the parchment paper before cutting into squares. Store in an airtight tin at room temperature.