Foodie Friday – Dark chocolate brownies

I made these absolutely scrumptious dark chocolate brownies to take to a party on July 4th. I needed something quick and easy to make after I got home from the Huntington Beach 5K that morning. When I saw how few ingredients were in this recipe I was skeptical, but the brownies turned out so great that I ate quite a few before leaving for the party. The chocolate flavor is out of this world! My only complaint is that the brownies were slightly too cake-y for me. I would have preferred for them to be a bit denser, but maybe I’ll try this recipe again with just 1 or 2 eggs. Also, I used softened butter rather than completely melt it. That might have made a difference too. But even though I’d like to tweak a couple of things, this recipe is awesome as is! I’ll definitely be revisiting it again soon!

INGREDIENTS:
3/4 c (1 1/2 sticks) butter, softened
1 1/2 c granulated sugar
3 eggs
3/4 c all-purpose flour
3/4 c dark Hershey’s Special Dark cocoa powder
1 c chocolate chips (optional)

DIRECTIONS:
In a large bowl, cream together the butter and sugar. You can use an electric mixer, but I usually just use a wooden spoon. Add the eggs and beat/stir until combined. Add the flour and cocoa powder and stir until just combined. Fold in the chocolate chips, if desired (I left them out). Spread the dough into a 9×9″ or 11×7″ pan lined with aluminum foil and coated with cooking spray. This makes for easy removal from the pan when the brownies are cool and less dishes to wash later. Bake at 350 deg F for about 25 min, or until a toothpick inserted in the center comes out clean. Don’t overbake! Cool completely on a wire rack before slicing. Enjoy!

Based on Shugary Sweets’ Perfect Dark Chocolate Brownies.