The End of Boxed Brownies

When we first moved here, there was a huge learning curve with baking. The flour is different, they have different types of sugar, no chocolate chips, no cocoa powder, no vanilla extract (that is any good...) It took me 6 months to make a decent chocolate chip cookie. But, once I made that perfect cookie, it all started to come together.

My husband has said that necessity is the mother of invention and he is very right. Most people would think I am crazy for craving things like cheesecake and brownies in the land of pain au chocolat and croissants filled with almond cream (to. die.for. ) but I did. We both did. Something about a brownie, warm from the oven, just felt like home. So, one night several months ago, I decided to try making brownies from scratch. 

I know what you are thinking- "Brownies from scratch?!? Just open a box of Betty Crocker!" And to that I say, "Betty Crocker I do not have!" (Mixes don't exist here unless you want to pay about 7 euros ($9.50) for a single box.) 

These brownies were so amazingly good that I will never make a boxed mix again. I promise. And, if you try them too, I bet ol' Betty will be out a few more customers.

 

Best Brownies

Ingredients

1 Cup/215 grams Sugar

1/2 Cup/75 grams Flour

1/3 Cup/ 32 grams Cocoa Powder (I use Hershey's.)

1/4 teaspoon/ 1 gram Salt

1/4 teaspoon/ 1 gram Baking Powder

1/2 cup/105 grams Butter, melted

2 Eggs

1 teaspoon vanilla

70 grams Chopped Dark Chocolate (about one good handful of chocolate chips)

Method

In a small mixing bowl, blend together the flour, sugar, cocoa, baking powder and salt with a whisk. 

Add melted butter,eggs, and vanilla- mix well. Pour in chocolate chunks and again, mix well. 

Pour batter into a lightly greased 8x8 inch pan. Bake at 350 for 20-25 minutes depending on how gooey you like them! I tend to lean on the gooooooey-er side of things.