It would have taken me more time to run to the store and buy a brownie mix, than to make this one that I whipped up from ingredients on hand.
1 1/2 sticks salted butter, if you don’t have salted butter add a pinch of Kosher salt.
1 1/2 cups granulated sugar
2/3 cup cocoa powder
1 teaspoon pure vanilla
3 large eggs
1 cup flour
A heaping 1/2 cup chocolate chunks, optional.. I used the leftover chocolate chips from the pancake feed and also threw in a handful of chopped walnuts
Preheat oven to 350 degrees F. Line an 8×8 or 9×9 square baking pan with parchment paper. Set aside.
Set a medium sized saucepan over medium-high heat and melt the butter. Next, add the granulated sugar and vanilla. Stir well. Remove pan from heat and whisk in the cocoa powder.
In a separate bowl, lightly beat the eggs. Pour the chocolate mixture into the bowl and whisk in with the eggs until well combined. Stir in the flour and chocolate chunks and nuts, but do not beat.
Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 30-40 minutes. Cool completely, or if you’re impatient like me – at least 15 minutes, on a wire rack.
Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces and store in an airtight container for up to 3 days – if they last that long!