I confess to you now I am a brownie whore. A junkie, even. I can’t go very long without a fix. But I ask you, what’s not to like? That thin, satiny skin on top that flakes off like gold gilt… the chewy, moist texture of the center that cements your teeth together in the most satisfying way… the pure, magical chocolatiness. You can’t really screw up chocolate, but a brownie truly takes it to another level.
— Beth, from Nine Dates
Like Beth, I’m a big fan of brownies. It might just be genetic… here’s my great-grandmother’s recipe for making them from scratch (published in an old church cookbook).
Cream ½ cup butter, 1 cup sugar, ½ cup cocoa. Add 2 beaten eggs. Add ½ cup flour, a pinch of salt, 1 teaspoon vanilla. Add 1 cup chopped nuts if desired. Bake in a greased pan at 350 degrees for 30 minutes.
Admittedly, dumping eggs and oil into a pre-boxed mix might be a little easier, but trust me, this recipe is pretty simple. And yummy!
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