Over these last few days I really wanted to bake something. Something delicious. Something way better than the stuff I make at work (don’t get me wrong, I like what we make, but sometimes I like other recipes better. Everyone has their preferences!). So when I got home after getting my tattoo done I was excited to bake something (and my tattoo is pretty rad if you ask me, pictures later) So I made brownies! Brownies the way I believe they should be. Dense and fudgey and full of delicious chocolate flavour. OOOOooooooooooooo!!! Yum.
Here’s a really bad picture of them
Man oh man can you see that deliciousness? They’ve got that thin crispy top layer that I love so much! Arrgghhh! I want to eat them all but I only ate two. And I cut them small, I swear. Like 1×2 inches, I SWEAR! Here’s my little trick to you. No one around to help you eat a huge tray of brownies? Put your brownies in the freezer pre-cut! Yes, the freezer. They last so long that way and eating them frozen is amazing! Of course you could wait for them to thaw to eat but come on, frozen brownie bites? It’s what I do around these parts of town. If you open my freezer, you would be attacked by freezer bags full of brownie bites and the like. It’s neat.
Recipe? Recipe. For you, my home dawgs.
2/3 cup of butter
1 1/2 cups of sugar
4 tbsp water
12 oz chocolate (I have a huge 20kg box of callebaut somethin’ or other so I am forced to use that. but hey, it tastes effin’ awesome)
4 large eggs
1 tsp vanilla extract
1 1/2 cups of flour
1/2 teaspoon of salt
1/2 tsp baking soda
Preheat your oven to a lovely 325 degrees farenheit. In a saucepan, melt the butter with the sugar and water and bring to a boil. Add the chocolate and stir to melt. Remove from the heat and add the eggs, one at a time. Looks good doesn’t it? All smooth and shiny and chocolatey, mm mm! Then add in your vanilla, and your dry ingredients, stirring just until incorporated. At this point you can add another 12 oz of unmelted chocolate, nuts, anything you like! Bake these bad boys in a 9×13 greased and floured pan for about 35-40 minutes. DELICIOUS!
Now, I scribbled this recipe down in a hurry and can’t remember where I found it from. So if anyone recognizes it and knows where it’s from please let me know so I can give props! Big ups! You know, credit. I’m no recipe stealer!