a view from the laundry pile…

…it's all about perspective.

Dark chocolate brownies…need I say more?

on July 3, 2012

This is, perhaps, one of the best mistakes I’ve made, to date, in the kitchen. I’d accidentally picked up Hershey’s “Special Dark” cocoa instead of the regular. Little did I know that it’d be my new favorite for making brownies!

Dark Chocolate Brownies


  • 1 cup Butter, melted (how’s that for a start?)
  • 1-1/2 cups White Sugar
  • 1-1/2 cups Brown Sugar
  • 1 Tbs. (not a typo) Vanilla (or extract)
  • 4 Eggs (getting more decadent by the minute, isn’t it?)
  • 1-1/2 cups All-Purpose Flour
  • 1 cup unsweetened Hershey’s Special Dark (or use the regular) Cocoa Powder
  • 1 tsp. Salt
  • 1 cup Chocolate Chips (I happened to have Reeces Pieces Peanut Butter Chips instead of Chocolate Chips right now, so I used those. I’ve also used Brickle Chips, White Chocolate, and Minis, too – really no “wrong” here).
  • 1 cup Nuts (optional but delish – today’s batch was chopped peanuts and pecans).


Preheat the oven to 350F (175C). Lightly grease a 9 x 13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Add the flour, cocoa powder, and salt (I give a good stir after every dry ingredient). Stir in the chocolate and nuts.. Spread the batter evenly into the prepared baking dish.

Bake** in a preheated oven until an inserted toothpick comes out clean (about 35-40 minutes). Remove and cool before cutting. 

** I have figured out a great trick here (I’m clever like that) – before sticking the pan in the oven, wrap a piece of aluminum foil over the top and cut out the middle (like the photo), leaving about 1″ on all sides. It’ll keep the edges of the brownie from overcooking/burning before the middle can be done baking (and, when you’re done baking, don’t toss out that foil! You can use the tin foil to sharpen your scissors – a few cuts over the foil will get those blades in top shape again. Just make sure to watch for the VERY sharp edges on the foil!).

NOTE: I made 1/2 recipe today – hence the small pan pictured. Although Fred and I could eat a whole batch, we really shouldn’t…


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