Um, sooo I finally made you those brownies I meant to make for you back on Valentines’s Day. Trust me, they were worth the wait. Tons of chocolate flavor, which is good because I am a chocoholic through and through. I love chocolate so much I could eat it for breakfast, lunch, and dinner. Sometimes my craving for chocolate is so strong I just gobble it up piece after piece—be it bite-size candy bars, M&Ms, tootsie rolls…you name it. I don’t discriminate!
For someone who loves chocolate as much as I do, it’s shameful to say that, until now, I’ve never made brownies from scratch. Okay, well, that’s not entirely true. I did try once. I essentially ended up with a baking dish full of chocolate sizzling in a whole lot of butter. Epic fail. This time around…the dry ingredients were all nicely measured out for me in a mason jar (Brownie Mix in a Jar). My Love’s cousin, Nicki, gave this to me as a Christmas gift. Love the way the ingredients look in the jar.
I started off mixing these brownies by putting all the wet ingredients into one large bowl. Then I popped open the jar of brownie mix and started emptying it into the bowl. What do you know; the brown sugar layer had become hard as a rock. I popped the brown sugar in a bowl, covered it with a wet paper towel, and warmed it in the microwave until it became soft again. Finally, I was able to whisk everything together. This batter is so thick I had to pat the batter into the pan to spread it out evenly.
I baked these brownies in an 8-inch round cake pan because I don’t have a 9×9 square pan as the recipe calls for. I do wish I would’ve under-cooked my brownies a bit, but they were fantastic nonetheless. These brownies are incredibly thick, rich, chocolaty, and fudgy. I loooove fudgy brownies!! One of these brownies is enough to satisfy a chocolate lover’s sweet tooth. My, oh my! Don’t forget a tall glass of milk to go with these babies. A brownie is in my near future, that’s for sure!
Yields about 10 brownies
- 1 cup + 2 tbsp. all-purpose flour
- 2/3 cup packed brown sugar
- 2/3 cup sugar
- ¾ tsp. salt
- 1 tsp. baking powder
- 1/3 cup cocoa
- 1 cup mini M&Ms or chocolate chips
- 3 eggs
- 2/3 cup canola oil
- 1 tsp. vanilla extract
Preheat the oven to 350 degrees. Spray a 9×9 square pan (or 8-in round cake pan) with non-stick spray. Set aside.
Add all of the dry ingredients (including the M&Ms) to a large bowl and whisk well to combine. To a small bowl, add the eggs, oil, and vanilla extract and whisk to combine. Pour the wet ingredients over the dry ingredient and whisk until very well incorporated. Transfer the brownie batter to the pan and bake for 34-38 minutes (max of 42 minutes for an 8×8 pan), or until a toothpick inserted 2 inches from the side of the pan comes out clean. Cool on a wire rack before slicing and serving.
Leftovers should be stored in an airtight container, or wrapped individually and frozen.
Unfortunately, I do not have an exact source because the “Brownie Mix in a Jar” was a gift.