Homemade Brownies

Whenever I tell the boys I made something from scratch, the Wee One replies, “Scratch the box.”

These brownies are made from scratch and are the best I’ve tasted.  They are easy to whip up and use items found in my pantry.:)  You can adapt them to your liking.  Today I had Andes’ peppermint chips left over from my Christmas baking.  I decided to put a handful or two in the batter and use peppermint extract instead of vanilla.  I love the chocolate and mint flavor, so I can’t wait to have them after dinner.

Homemade Brownies

Cooking During Stolen Moments 

Stars of the recipe:

• 1 c. sugar
• 1/2 c. butter or margarine (1 stick)
• 2 c. chocolate chips
• 3 eggs
• 1 1/2 c. flour
• 1 tsp. vanilla
• 1/4 tsp. baking soda

Steps:

1. Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often.
2. Remove from heat, and stir in 1 1/2 c. chocolate chips until melted.
3. Let the chocolate, butter, and sugar mixture cool until it’s at room temperature.
4. In a small bowl, briefly whisk the eggs.  Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper the eggs.
5. Then pour all of the eggs into the pot with the melted chocolate.  Stir to combine.
6. Stir in flour, vanilla, and baking soda until well blended.
7. Pour into a greased 13 by 9 casserole dish and bake at 350 degrees for 18 to 22 minutes.
8. When the brownies are done and still hot, sprinkle the remaining 1/2 cup of chocolate chips on top.  Cool before serving.

Printable Recipe

This post is linked up to Everyday Mom’s Meal:  Church Supper.