Classic Brownies



Brownies. I remember in the awkward phase of life called middle school, the cafeteria would sell brownies in these rectangular squares that would have both the consistency of a cake and fudge. The top would be nicely cracked and there would be chocolate chips hidden inside. They were the best.


Since then, I must admit that I am pretty picky with the kind of brownies I eat. It can’t be too fudgy where you question if it is completely baked or not, and not cakey otherwise we might as well just eat chocolate cake. The top should have a beautiful shiny crackle.


For this recipe, there are only seven ingredients total in this. If you were to make this from a box, you need the cake mix, eggs, oil, and water. Four ingredients. For just three more, you can have beautiful, crackly topped brownies in just the same amount of time. Hope you enjoy!



recipe adapted from Savory Nothings

10.5 oz semi-sweet chocolate (I use half semi-sweet half dark for a richer chocolate taste)

6 Tbsp butter

3 eggs

3/4 c sugar

1/4 tsp vanilla

pinch salt

1 c flour

1 handful chocolate chips, lightly dusted with flour

Preheat pven to 300 degrees and line an 8×8 baking pan with parchment paper.

Melt the chocolate and butter over a double boiler.

Cream the eggs, sugar, vanilla, and salt in a medium bowl until all combined. Vigorously whisk a small amount of the melted chocolate into the batter to temper the eggs. Once it has been incorporated, whisk in the rest of the chocolate.

Sift in the flour and pour in the remaining chocolate chips. Fold until no flour bits remain.

Pour batter into baking pan and bake for 40-45 min, then cool completely before cutting in to serve.

3 thoughts on “Classic Brownies

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