Aww yeah. Comfort in a pan about to be baked.

Brownies at their core are a pretty basic, comforting treat. There are a few tips to making them come out exactly how you’d like them to, but for the most part all you really need are a bowl, something to stir with and a pan to bake them in. When I decided to make brownies today I really wanted something simple but rich, something comforting after all the weeks of stress from spreading myself too thin, ongoing COVID concerns, the election, the upcoming holidays, etc. It all feels like swimming in a pool where you can’t reach the bottom.

I’ve also recently found myself watching the current season of the Great British Baking Show and getting a little too – er- excited at the competition this year. With so many familiar bakes I find myself cringing and sometimes even shouting at the tv. My 3 year old who has been watching along keeps giving me funny looks and asking, “What’s wrong, Mom?” To be fair, she also asks if we can make everything on the show too. My answer is always “Yes” even though she’s probably not going to be chowing a matcha crepe cake anytime soon. Watching all the competitors struggle with brownies has me thinking about brownies a lot. They can be complicated, but also easy to make.

This recipe is pretty simple to make and the brownies are more of a cakey style than a deep fudgy ones. I like a brownie that can be heated for a brownie sundae as well as eaten as a snack and these fit the bill just fine.

Also, if you don’t have a 9” x 9” pan, other pans will step in just fine. Just be aware of how thick your brownies are and adjust your cooking time accordingly.

Just a note: the numbers that you see (x-y) is something called baker’s notation. It’s (pounds-ounces) so if you are using a scale you can easily weigh the ingredients.

Pan setup
Mix the sugar and cocoa together to help with cocoa lumps
After the butter is added
Stir in the dry (after adding eggs and vanilla)


2 1/2 sticks (0-10) unsalted butter

2 1/2 C (1-2) sugar

3/4 C (0-2.75) dutch process cocoa powder

1C (0-5) flour

1t (0-0.10) baking powder

1/4t (1g) salt

1C (0-6) mini chocolate chips

5 eggs

2t (0-0.25) vanilla extract

Preheat the oven to 350F

Grease a 9″ x 9″ square pan. I like to line mine with parchment too, but if you don’t have any just grease it well.

Combine the cocoa and sugar in a bowl

Melt the butter over medium heat or in the microwave

Pour the hot butter over the sugar/cocoa mixture and stir to combine

Add the eggs and vanilla extract and stir to combine

Combine the flour, salt, and baking powder

Add the flour mixture to the cocoa mixture and stir to combine

Stir in the chocolate chips

Pour the batter into the prepared pan

Bake for 45 minutes or until the center just starts to feel springy.

Final product, now to wait for cooling!

These brownies can be stored in an airtight container on the counter for about a week, or they can be wrapped tightly and frozen for up to 3 months.

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