Classic Brownies

 

What day is it? I totally have lost track. Everyday seems like it is the same as before and they all run into each other nowadays. Haha.

We are just starting November and the weather has gotten colder and we are all inside hibernating once again. I have been trying out some new recipes, the fluffy muffins from last time for example, and now I have tried out another, classic brownies. These are the brownies that are similar to the ones from the box that we are all used to having in our childhood. They are fudgy on the inside and crackly crunchy on the top. Take a look and make a batch to have on a cozy day inside with a nice big glass of cold milk.

Classic Brownie Recipe

You will need…

1 ¼ cup of flour

¾ tsp. of baking powder

½ tsp. of salt

1 cup of semisweet chocolate chips

12 tbsp. of butter

2 cups of sugar

4 eggs

1tbsp. of vanilla

Butter a glass baking dish, 13x9 in size.

Preheat your oven to 325 degrees.

Whisk the flour, baking powder, and salt together.

Melt the chocolate and the butter together in a large glass measuring cup or bowl in the microwave, stirring often.

Whisk the sugar into the chocolate mix and then the eggs.

Then fold the flour mix in this mixture in three separate additions.

 

Give the batter a good stir and then spoon into the glass dish.

                                                               

Bake for 30-35 minutes.

Cool completely, about 2 hours and then cut and serve.

Flourless Chocolate Cookies

Happy Thursday! We’ve almost made it to the end of the week and what better way to celebrate than some fudgy flourless cookies. We went with the “healthy” veggie cookies last week, and this week we are going flourless and super chocolatey. These cookies are so ooey and gooey and yummy. The egg whites in these cookies almost make them seem like gooey chocolate meringues. These cookies don’t last long at all, once they’re baked and in the fridge. Grab the following ingredients and get ready to bake!

*When I bake these, I usually double the recipe; that’s how popular they are!

2 ½ cups icing sugar

¾ cup unsweetened cocoa powder

¼ tsp. salt

4 egg whites

½ tsp. vanilla

1 ½ cups of semi-sweet chocolate chips

All you need is one bowl to make these cookies.

Add the icing sugar, cocoa powder, and salt to the bowl and stir it up.

Separate 4 eggs and add the whites to the dry mixture along with the vanilla and stir until mixed well.

Lastly add in and stir the chocolate chips.

Line a couple of cookies sheets with parchment paper. This is a really important step when making these cookies because they can get sticky.

The batter is quite runny; this is normal. I used a teaspoon to scoop the batter onto the cookie sheet. It may look like a little spot on the sheet but these cookies spread out so much; they get huge while baking so all you need is a small amount of batter. I found this out the hard way when I scooped about a tablespoon and they doubled and ran together in the oven.

Bake the cookies for 10-12 minutes.

When they come out, allowed them to cool for a few minutes on the sheet and then carefully scrape them off to cool a bit more on cooling racks. You can eat them at room temperature or put them in the fridge to get cool. This is what my family likes. They don’t get hard, they stay gooey and are so delicious when nice and cold.