My favorite food is brownie batter (well, that and toast). That’s the real reason I make brownies… because it gives me an excuse to eat the batter without looking like a crazy, sugar-addicted girl that just consumes huge batches of uncooked brownies.
There have been an embarrassing number of times that my brownies have never made it into the oven. There’s just something about the chocolatey, buttery, sugary goodness of eating batter from the bowl that is irresistible to me. And I must not be the only one seeing as there are so many brownie batter flavored treats nowadays!
But anyways, yesterday was a rare day where I actually managed to bake the brownies. It was my first time making them completely from scratch and they turned out surprisingly moist and delicious! I feel like it’s really hard to imitate box brownie mixes. Usually my attempts end up being too crumbly or not sweet enough or too bitter. But these didn’t. These were almost, ALMOST better than the batter!
I adapted this original clean-eating brownie recipe from Nate and Lacy over at Wanna Bite. Basically, I “dirtied it up”. Less healthy, but I think that only adds to the tastiness 🙂 Feel free to make any substitutions you’d like or check out the recipe on their site for the original ingredients.
PS. They were so good, even Nala wanted to eat some! 😉
Brownies from scratch recipe
*Adapted from original recipe at Wanna Bite.
Ingredients:
- 1 cup sugar
- 1 stick of butter, softened
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder (I used Hershey’s)
- 1/2 cup all purpose flour
- 2 eggs
- 1/4 tsp baking powder
Preheat the oven to 350 degrees. Cream the butter and sugar together. Then add in eggs and vanilla. Stir in cocoa powder, flour and baking powder, adding a pinch of salt if desired.
Spread batter in a greased 9×9 pan and bake 20-25 minutes, or until they are the consistency you prefer!
Enjoy warm straight out of the oven for best results 🙂
the well-bread baker 