Recipe { Real-Talk Brownies }

Tuesday, April 7, 2015

I want to be upfront and honest: This blog post contains one photo. There are no styled shots, perfectly nestled egg shells, or flour dusted about to resemble a constellation that tells the story of mankind and chocolate.

This is just one slightly-grainy Instagram shot of a pan of brownies. Experimental brownies I whipped together last night to reward myself for passing on Easter candy. And after trying some of this brownie I went on a Pretty Woman influenced hashtag tangent about how the treat would clearly negated any chocolate egg resistance. Why? Because this pan of brownies was the result of me improvising and resulted in the fudgiest, chocolate-y, slightly salted pan of magic. Not that kind of magic brownies. The kind of brownies that disappear in one night, substitute the nutritious dinner that had been planned, and has me up well before the sun to plonk out this recipe to share with you.

Why not remake the brownies, take some photos and acknowledge that it isn't the 2009 blogging world? Because part of life is keeping it real. And the real me makes brownies on Monday night while swishing through Tinder with purifying creams on my face.

1 10oz bag of semi-sweet chocolate chunks
1 Stick unsalted butter

2 eggs
1 Cup sugar
1 TBS vanilla extract
1/2 TSP baking powder
1/4 TSP Sea Salt

1 Cup flour

Sea Salt for sprinkling

Pre-Heat oven to 350*F
Spray or grease 9x13 baking dish 

Bowl 1
Using a double boiler over medium heat melt the chocolate and butter. Mix together until silky smooth, but do not burn. Remove from heat and let cool for 5 minutes.

Bowl 2
Whisk together the eggs, sugar, vanilla, baking powder and salt. 

Add a large spoonful of the chocolate to the egg mixture. Immediately mix together. Slowly add more chocolate and continue to whisk. This will allow the temperature to even out, and won't scramble the eggs. Next add the flour and fold into the mixture until fully incorporated. I like to make one full fold per letter of the alphabet.

Pour the mixture into the greased pan and even out. Lightly sprinkle with sea salt. Bake for 20-25 minutes {The edges should begin to crisp up and a toothpick comes out clean}. Let the brownies cool for at least 20 minutes. 


  1. Ha! The image of you stuffing yourself with brownies while on Tinder and with purifying cream on your face totally makes my day. Those brownies also sound fabulous. Good work. These look and sound WAY better than crappy Easter candy!

  2. I'm glad you did the responsible thing and shared the recipe for the brownies that taste so good they don't last the night. That's a good citizen. :)

  3. I came home and saw these brownies, I conquered these brownies, via digestion. They were absolutely divine and looked like heaven on earth. I then dreamt of these joke!

    *runs to the kitchen to eat more brownies*