I knew from the moment I saw this recipe on Pinterest that it was a keeper. Perhaps it was the crinkly type top that I associate with boxed brownies, or the simplicity of the recipe. I immediately saved it, knowing it would probably fall into the Dessert board on my account and get lost with the 450 other dessert pins I think sound wonderfully amazing, but never get around to trying. Or not. During a week where three of my six siblings at home were gone, Jane (12) and I decided it was the perfect time for a small pan of something new.
Reasons why I love this recipe:
1. They are super gooey (like almost raw in the middle), bursting with chocolaty flavor and with a tiny bit of crispy top.
2. There is no mixer needed. Sure the original recipe from Life Made Simple used a mixer, but I found a good old-fashioned whisk does the trick perfectly!
3. I can whip out the batter before the oven preheats! Seriously, it is that easy!
An 8″x8″ between four of us didn’t last long and I wondered how the recipe would double into a 9″x13″. A test that I did the next day, sending the majority of the pan to the Arlington Fly-In where my siblings were working. That pan disappeared rather quickly too and in a few weeks, we’ve made these brownies at least seven times! Including two 9″x13″ pans today!I suggest using a hot knife to cut them. And if you’re me, a ruler, so your lines don’t turn out like this.
Better Than Boxed Brownies
1 cup +6 tablespoons butter
2 1/2 cup sugar
2 teaspoons vanilla
1 1/2 cup cocoa powder
1 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (Or more)
Preheat oven to 350°. Grease 9″x13″ pan (I like the straight edged pan for this recipe).
In a microwave, melt butter and sugar for about 1 minute (or until completely and kinda grainy). Remove from microwave and stir in vanilla and cocoa powder. Let cool for about 1 minute. Add eggs one at a time.
Combine flour, cornstarch, baking soda and salt. Add to butter mixture and stir just until there are no flour pockets. Add chocolate.
Pour into prepared pan and bake for 30-40 minutes or until edges are set. Brownies are supposed to be gooey inside.
Let cool for at least 30 minutes before cutting.