I’ve been snowed in for 3 1/2 days now and was worried about what recipe I could make with my limited pantry. Luckily, when I shop for baking supplies, I go big. Enter Costco. I have one giant bag of chocolate chips and about 11 pounds of butter. I kinda had the inkling that I’d be making a dessert this week.
I’ve never been much of a brownie fan. I don’t really know why. Ok, maybe it was because of the sleepover at Jenny Martin’s house in the sixth grade where I ate too much junk food, including brownies, and threw up 5 times before they drove me home, where I promptly threw up again. (I kinda have to blame my mom here….too much sugar temptation for a girl who rarely got sweets.) Later that day, I went to the store with my mom and she bought me Old Fashioned Tomato and Rice soup. She figured the salt would balance out the sweet overdose. To this day, I only want tomato and rice soup when I am not feeling well.
Put the brown sugar and butter in saucepan. Heat on medium until blended and bubbly. Remove from heat. Now, don’t go throwing in the eggs right away. If you do, you will get cooked eggs. You don’t want scrambled eggs in your brownies. I suggest scooping out the butter and sugar mixture into a bowl so that it cools faster. OH! and by the way, when the butter and brown sugar mixture was brewing, it smelled EXACTLY like a See’s candy butterscotch sucker. And trust me, I would know.
While the mixture was taking a load off, I put the eggs and vanilla into my mixer. Once they were incorporated, I added the sugar mixture slowly…by spoonful. This way, the heat didn’t overwhelm the eggs and cook them. Once all of the sugar was mixed with the eggs, I added the dry ingredients. I scooped the flour, salt, and baking powder blend in three parts to the wet ingredients. Once it was all blended together, I stirred in the chocolate chips.
Yes, I could have added nuts. (but I didn’t) Yes, I could have added oatmeal. (but why?) It was obvious that my butterscotch wanted some semi-sweet chocolate in its life, and I am not one to interfere with love.
I poured it all into a 9×13 inch buttered and floured glass baking dish. Because the batter was kind of stiff, I took the dish by either side and wiggled it back and forth-really fast- to better distribute and flatten out the fussy batter.
Popping it into a 350 degree oven, I waited it out on the couch while it baked. HEY! It was a snow day. I was practically obligated to ignore household chores in lieu of heavy television catch-up.
My brownies took about 30 minutes to bake. At minute 25, I tested it with a toothpick that came out wet with batter at the end. Once they were ready to come out, there was a kind of crackled sheen all across the top.
These were sweet, like a rich, thick cookie. I really think that the semi-sweet chocolate pieces helped it out by cutting the sweetness of the sugar, if that makes any sense! They were definitely good the next day, but let’s be honest here….straight out of the oven is where it’s at.
- 2 c. brown sugar
- 1 stick butter
- 1 tsp. vanilla
- 2 eggs
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. flour
- 3/4-1 c. chocolate chips
- Melt brown sugar and butter in saucepan until bubbly.
- Remove from heat, cool slightly and beat in eggs and vanilla.
- Mix dry ingredients and stir in. Batter will be stiff.
- Stir in chocolate chips.
- Pour into buttered and floured 9×13 inch pan.
- Bake at 350 degrees for 25 minutes.