I’ve never been big on brownies, much preferring a slice (or three) of chocolate cake instead. But sometimes being away from home makes you miss strange things, and for me, the other day, I wanted brownies.
So today, you get 30 Minute Brownies from Scratch for What’s Cooking Wednesday.
In the States, I never made brownies from scratch. Mixes were so easy to come by and also quick, easy, and delicious, so I never really saw the point for the one or two times a year I made brownies. But now, with no mixes in sight, I turned to a recipe my mom sent me (sent free to her from TimeLife) and gave it a whirl since I already had all the ingredients in the house — and you just might too!
I changed the name from “Grandma’s Best Brownies” to “30 Minute Brownies from Scratch” since my grandma didn’t make brownies. No false advertising here!
These brownies really do take 30 minutes *maximum* to make from start to finish, so that’s what I’m emphasizing; prepared mixes take just about the same amount of time and clean up will be about the same . . . so why not make them yourself from ingredients you know and love?
30 Minute Brownies from Scratch
- 8 tablespoons butter, cut into chunks
- 4 oz unsweetened chocolate, broken into small squares
- 1 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup flour
1. Preheat oven to 400°F and grease an 8 inch square baking pan (or as close to that measurement as you can get — I never did get one of those).
2. In large saucepan over low heat, melt chocolate and butter, stirring frequently.
3. Remove from heat and stir in sugar, then vanilla, and then eggs and flour until well blended.
4. Spread mixture in greased pan and place in oven. Let bake for 18-21 minutes until the brownies start to pull from the sides of the pan.
5. Let cool a bit before cutting.
Some recipe suggestions:
- Stir in a bit of ground peperoncino for a spicy effect as I’ve done in my Chocolate & Peperoncino Mousse.
- Stir in a 1/4 cup of your favorite nuts (walnuts, almonds, pecans) for a special treat. I personally don’t like nuts in brownies, but I hold nothing against those who do.
- Cut the brownies a bit larger and use as a dessert with a scoop of ice cream and a drizzle of chocolate syrup…or even some melted Nutella.
- Whip up a quick chocolate frosting by beating together 4 tablespoons of butter and 1/4 teaspoon of vanilla. Then with a mixer on low, add in 2 1/4 cup of confectioner’s sugar and 1/2 cup of baking cocoa powder gradually, alternating with 3 to 4 tablespoons of milk. Beat well until the frosting is smooth and fluffy and then spread on brownies before cutting.
Do you have brownie recipes and/or tips to share?