Today’s recipe is a guaranteed mood lifter. So if these can’t get you smiling, just go back to bed. Rich and dense, and of course supremely chocolatey, I think these brownies are perfect. Ingredients here play a crucial role, so use the best quality you can find. I highly recommend a good dutch processed cocoa (such as Droste) because it produces a much deeper, more complex flavor. But if you only have Hershey’s, go right ahead. They’ll still taste marvelous. Also, standard semisweet chips will work fine, but it’s worth experimenting with some of the incredible array of artisan chocolate out there, such as Valrhona, Scharffen Berger and the like. Recipe adapted from Baking: easy-to-make great home bakes.
Yields 24 brownies.
SODIUM CONTENT: 9.3 mg per brownie
1 1/2 c. sugar
1 t. pure vanilla extract
1 c. unsweetened cocoa
1/2 c. (1 stick) unsalted butter, melted
1/3 c. vegetable oil
3/4 c. all-purpose flour
1 c. chocolate chips
Preheat oven to 350 degrees.
Thoroughly grease the bottom and sides of a 9×13-inch pan, and set aside.
Beat together the eggs, sugar and vanilla. Add the cocoa, butter and oil, and mix well. Stir in the flour, then lastly the chips. Scrape the bottom of the bowl to make sure everything is well incorporated.
Spread the thick batter into the prepared pan and smooth top to even. Place on middle rack in oven and bake 30 minutes. DO NOT OVERBAKE. Remove from oven and cool before cutting and serving.