emergency-brownies-tx

Wow, I may have just broken a record. I have made bake sale week last nearly a full two weeks this year. I just ran out of days faster than I could bake cookies, apparently. Time has been going by so fast lately. In fact, my kids called me from school last Friday, reminding me to come get them because it was early out, and I was late. I never even realized it was Friday until they had called. Anyway, here I am, with one last recipe.

My favorite brownies showed up in 2008. They use an entire bag of chocolate chips, and are the easiest thing in the world to make.

But sometimes, you just don’t have a bag of chocolate chips in the pantry. You may have thought you did, but when you go to find it to make the brownies you have just set your heart on, you may discover it has been nibbled down to about a half a cup’s worth by your sugar-addicted-nine-year-old (not that I would have any personal experience with that).

That is what some would call a chocolate emergency.

And that’s why I’ve posted these brownies. Sometimes, you just have to have something chocolatey, even when you don’t have any actual chocolate in the house. Since this recipe uses cocoa powder, and no additional chocolate, it’s the perfect answer to a chocolate shortage crisis.

This recipe makes a ton, which is perfect for freezing. I slipped some into my kids’ lunch boxes this morning.

The chocolate in these is not overpowering. To us, it’s exactly what we’re looking for. They’re thin, chewy, and our kind of perfect.

super simple brownies

3 sticks (1 1/2 cups) unsalted butter, at room temperature
3 cups granulated cane sugar
6 eggs
1 tablespoon pure vanilla extract
1 teaspoon coarse salt
1 2/3 cup unbleached all-purpose flour
1/2 cup dark cocoa powder or Dutch Process cocoa powder

1. Preheat the oven to 325ºF. Line a 11 x 17 inch baking pan (half sheet pan) with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until creamy, about 2 minutes. Add in eggs, one at a time, and mix until smooth, then add in vanilla and salt.

2. In a separate bowl, whisk together the flour and the cocoa powder. With the mixer on low, slowly spoon in the flour mixture and mix until just combined. Spread batter evenly over the parchment paper lined baking sheet, and bake for 20-25, or until a toothpick inserted in the center of the brownies comes out just barely clean.

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