These rich, fudgy brownies from scratch are thick, moist and decadent. They will satisfy your most intense brownie craving!
When you love to bake and people know it, it’s easy to get yourself into some sticky situations. “I’ll bring dessert!” becomes an automatic response to any and all dinner invitations. In my case, this usually results in one of two scenarios. The first involves me spending all day in the kitchen trying to out-“wow” all my previous desserts. Which obviously takes all the lazy satisfaction out of having someone else do the cooking for me. The second involves me scrambling at the last minute to come up with something I can pop out in less than an hour, AND have all the ingredients for, because I haven’t been to the grocery store in 10 days.
This recipe is for that latter situation.
Now, you might be thinking brownies are pretty ordinary and not really worthy of bringing to a dinner party. Not these brownies from scratch. No one will suspect you of using a box mix when you show up with these. They are satisfyingly thick, unbelievably fudgy and deeply chocolatey.
If you’re not taking them to a dinner party, baked in an 8-inch baking pan, they also make what I consider a “reasonable” quantity. In other words a quantity that will keep my family in brownies for a couple of blissful days, instead of a full week of guiltily stuffing our faces. A 9 x 13 inch pan of brownies is just too much for us. Anyone else see it this way, or am I crazy for thinking there’s any such thing as too many brownies?
Anyway. I know brownies can be pretty divisive. Some people like them chewy, others cakey. Nuts/no nuts. Frosting/no frosting. I think these brownies could be the great unifier. And they need nothing but a glass of milk.