Gooey Brownies From Scratch - Della Devoted

Gooey Brownies From Scratch

Who doesn't need a chocolate fix on occasion? If you're like me, that's almost a daily occurrence. After my friend Linda brought me brownies last week, I've been craving them. I knew I didn't have any brownie mix on hand and I definitely didn't feel like going to the store. So with a little help from Pinterest and my pantry, I made some from scratch.

 These brownies only require 6 ingredients yet they are amazing! Even If you've never baked anything before, these are so simple. They really are fool proof!

  • 3/4 cup butter, melted and cooled (if you don’t melt the butter you will not be able to spread the batter around the dish)
  • 2 eggs (if you double, use 5)
  • 1 1/2 cups sugar
  • 1 1/2 teaspoon vanilla
  • 3/4 cup cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • Add ins: 1 cup bittersweet chocolate chips, semi sweet chocolate chips, nuts

    1. Melt butter and set aside to cool (so you don’t scramble your eggs). Mix flour, cocoa and salt in bowl and set aside. Please note, if you have the time, it is totally worth it to brown the butter first.
    2. Cream together butter and sugar, mixing well. Add vanilla. Add eggs, one at a time, mixing well after each addition.
    3. Add flour/cocoa mixture in three separate additions, making sure all the flour is incorporated before adding more. Tip: start your mixer slowly! Cocoa powder flies everywhere. Hand mix in any nuts or chips.
    4. Line a 8×8 baking dish with parchment paper, spray parchment with cooking spray. Using a spatula or knife, spread the batter evenly in the dish. Tap twice on counter to release air bubbles. Tip: It can be hard to get the batter even because it is thick, so after 10 minutes of cooking you can take the dish out and give it a little jiggle to even things out.
    5. Bake at 350 for 40-45 minutes, until a toothpick inserted in the middle comes out with only a few crumbs. Tip: It’s ok if there are crumbs or batter on the toothpick! It means the brownies will be a little gooey and moist. With 3/4 cups butter, you’d have to bake them until they were bricks to get that toothpick clean.
    6. Let cool for 20 minutes. Then, remove brownies from pan and let cool for at least one hour before cutting. If you can stand it.

    Go ahead and start making them. You know you want to!

    End result....  

    These were so delicious. They were husband approved and that's really saying something. If anyone knows my husband then they know what a picky eater he is. If he likes them then I guarantee you will too!

    If you try them be sure to let me know how they turned out.

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