These brownies are my go-to recipe when I have dessert emergencies. As in, when I hunt through the cupboards for twenty minutes knowing there's nothing I feel like eating and finally decide I need to make something ASAP. Or when people show up. Or if it's Friday.
The cooking time is longer than I'd like, but the prep is quick enough to still win my heart! And I'm a huge fan of the short ingredient list.
Here we are creaming butter and sugar, and I can't remember for the life of me if the eggs are in that bowl or not. Apologies. They might be sitting behind the bowl.
Here's my ugly counter top and horribly-lit brownie batter all ready to go into the oven. Don't worry about those little flecks of cocoa powder that aren't quite mixed in. Life doesn't always have to be perfect.
And here they are! (On my pretty counter, I might add)
Recipe from my Mom
Time: 10 minutes hands-on, 30 in the oven
Yield: 9x9 inch square pan
1 stick butter, somewhere between softened and melted
1 cup sugar
1 tsp vanilla
1/2 cup cocoa powder
3/4 cups all-purpose flour (I often get away with whole wheat in these though)
1/2 cup chocolate chips (or a whole bag. whatever floats your boat)
Preheat the oven to 350 F.
These brownies are the ultimate in flexibility. I don't pay attention to the usual warnings not to over-mix, nor do I add the ingredients in any particular order. Just throw them in a bowl and mix like mad with your favorite spoon then throw them in the oven (in an oven-proof dish, not your mixing bowl, please) for about 30 minutes. My oven is lame and needs almost 40, but you'll probably only need 30.
Wait 5 or 10 minutes and let them cool if you plan on cutting squares. If you're using a spoon, you can skip this step.