I love these brownies! They take almost no time at all, are moist and delicious, and you probably already have the ingredients on hand. I love to take these to potlucks or whip up a batch when company is coming. Here is the recipe:
- 2 sticks butter (do not substitute margarine… they will not taste as good)
- 2 cups sugar
- 3/4 cup unsweetened cocoa (I use Hershey’s baking cocoa)
- 3 eggs, slightly beaten
- 1-2 teaspoons vanilla extract (depends on your preference)– you can experiment with other extracts as well. I love the combination of vanilla and chocolate, but you could use coffee, orange, almond… the list goes on and on).
- 1 cup all-purpose flour (you can absolutely substitute gluten-free flour, and I do occasionally. Just make sure you use a good one, like Bob’s Red Mill)
- 1 teaspoon salt
Preheat oven to 350.
Grease a 8×8 or 11×7 pan with butter (use the smaller pan if you want thicker brownies).
Melt butter in the microwave or on the stove.
Add cocoa and sugar, and stir.
Add eggs and vanilla extract, stir.
Add dry ingredients, stir, and pour into pan.
Bake 30 min, or until knife inserted comes out clean… make sure you don’t overbake.
Cool before cutting.