When I want to make Dustin happy, I make brownies. Or chocolate chip cookies. Cake is passable as long as it has buttercream frosting. Anything else and I risk complaints. He’ll eat pretty much everything, but he’s sure to let me know he’d rather be having a plain old brownie (with no nuts and no frosting, please). So for Valentine’s Day we had brownies and tried this new recipe. My friend Jenna actually ended up making the brownies while I was working on the rest of dinner. (Thank you, Jenna!) They were perfect: simple and quick to prep, and like the name implies, chewy and fudgy. Just right.

Chewy Fudgy Brownies

INGREDIENTS

1/2 cup butter
8 oz. coarsely chopped quality semi-sweet chocolate (I used Ghiradelli semi-sweet chocolate chips)
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 tsp. pure vanilla extract
1/2 cup + 2 Tbsp. all-purpose flour
2 Tablespoons (11g) unsweetened cocoa powder
1/4 tsp. salt
1 cup semi-sweet chocolate chips (optional- I omitted)

DIRECTIONS

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

2. Preheat oven to 350 F. Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil (or parchment paper), leaving an overhang on all sides. Coat with cooking spray and set aside.

3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

4. Pour batter into the prepared baking pan and bake for 30-35 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 25 minutes and use the toothpick test to see when yours are finished.

5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut. Brownies can be stored in an airtight container at room temperature for several days or frozen for up to several months.

Makes a 9×9 pan brownies.

(Adapted from Sally’s Baking Addiction)