Kitchen Confessions

 Oh, how I love a good, dense, magnificent brownie! If given a choice between cake, pies, ice cream, pretty much any cookie you can think of, hand's down my preferred choice will always be the humble brownie. Unless they have nuts. Oh boy, why go and ruin the perfection of a sinfully delectable, chocolatey brownie with anything that breaks the smoothness of the bite? I truly don't understand.

I mean, come on! Brownies rock whether out-of-the-oven-warm all gooey and naughty, or cold and fudge-like out of the fridge...brownies are what my dreams are made of. 

And I'm not really a sweets-person. Truly, give me bread or something salty any day. Rarely would I not choose a warm slice of freshly baked bread waiting to be slathered in butter over a brownie. In fact, I don't think that's ever happened.  But in the category of all things sweet and that give meaning to life, the humble brownie reins supreme. 

I have a confession, well maybe two. On second thought, I have three. 

I am sort of, oh, what would you call it, a neat-freak. My husband may have other adjectives to describe my obsession with all things clean and tidy, but I think you get the picture. I hate messes, wet counters, my hands sticky or dirty, and I'm a little obsessive compulsive about this. Again, my husband may have more to say about this, but unfortunately he's not here to share his side. 

 

Which leads me to my second confession: I have a love-hate relationship with cocoa powder. Oh, how much I love the pureness of good cocoa. I mean, come on! It's so versatile, and actually good for you. Dark and smooth, this simple ingredient is the base of so many delectibles.  A really good cocoa powder Not only adds a chocolate flavor to whatever you're making, but also adds such a delicious deep brown color to your baking or cooking. It's just so good, and so necessary when making brownies, which I love to bake. And eat. But I secretly dread using it. Why, you ask? 

 

Because cocoa really must be sifted, and sift cocoa is a messy endeavor (see confession #1). No matter how neat I try to be, cocoa ends up on the counters, the floor, my face and hair. 

What the heck?!

 

 

I think cocoa somehow knows I despise its messiness. It taunts me. 

 

 

 

Which only makes me love the final product of my messy labors that much more. 

                      These really are that good. 

 

 

 

 

 

 

 

               And you've been so good.

 

 

 

 

 

Do yourself a favor and make these brownies. They are beyond deli-sh and so worth the messy counter. And if you must add nuts, go ahead (just don't tell me about it). 

 

Oh, and confession #3? I lick the spoon. And bowl. Don't judge.

 

 

Irresistible Brownies

1 cup butter, melted and cooled

2 Tbsp vegetable oil

1 1/4 cup sugar

1 cup brown sugar (light or dark), packed

4 eggs, at room temperature

1 Tbsp vanilla extract

1 cup AP flour

1 cup unsweetened cocoa powder

3/4 tsp salt

1/2 tsp baking powder

1 1/4 cup chocolate chips (milk, bittersweet, semisweet; whatever you like or have on hand)

 

Instructions

1. Preheat oven to 350 degrees and lightly grease a 9"x11" pan. Line with parchment paper.

2. In a medium-sized bowl, combine melted butter, oil and sugars and whisk well.

3. Add eggs and vanilla and mix another 2 minutes.

4. In another smaller bowl, sift together flour, cocoa, salt and baking powder.

5. Fold dry ingredients in with wet ingredients until just combined. 

6. Fold in 1 cup of the chocolate chips. Reserve the 1/4 cup to sprinkle on top.

7. Pour batter into prepared baking dish and smooth until even. Top with the 1/4 cup of chocolate chips. Bake for 25 - 35 minutes (depending on your oven. The middle should no longer jiggle).

8. Let cool in pan for an additional 15 or so minutes then remove from pan by lifting the parchment paper. Let cool before cutting and diving in.