Bless This Food: Perfect Homemade Brownies

when it comes to brownies i've always said "box is best!" and that was that. rarely have i come across a homemade brownie that i liked.

they're never up to snuff & i find myself longing for that liar, who SAYS her brownies are homemade but they're just so perfect that you just KNOW they came from the box, to come through with a pan of chocolate perfection.

until now. now i have stumbled across a homemade recipe that is so good that i DIN'T buy any boxed brownie mix this weekend. GASP! i am NEVER without a box of brownie mix in my cupboard- EVER!

but this recipe has given Betty Crocker a run for her money. yes indeed.

Perfect Homemade Brownies

You Need:

1 cup (2 sticks) butter

2 1/4 cup sugar

4 large eggs

1 1/4 cup cocoa powder

1 tsp salt

1 tsp baking powder

1 tsp instant coffee (or espresso powder)- optional

1 tblsp vanilla extract

1 1/2 cup all purpose flour

2 cups choc chip (i used semi & milk)

Directions: Pre-heat oven to 350° & butter a 9x13 baking dish

- In a small saucepan -over low heat- melt the butter. Stir in the sugar & cook for 1-2 minutes, stirring all the while. Don't let the mixture boil!

- Pour the butter/sugar mix into a large bowl (stand mixer bowl) and beat in the cocoa powder, salt, baking powder, coffee, vanilla & eggs. Mix well.

- Stir in the flour & chocolate chips until well combined.

- Spread the brownie mix into the prepared pan & bake 25-30 minutes (until the tester comes out all but clean) As with all brownies- the edges should be set & the middle should look loist- but not undercooked.

Cool the brownies on a wire rack (or test the laws of brownie baking & try to cut & remove hot brownies from a pan without making a chocolate mes of huge proportions. go ahead- try it.)

Once they've cooled (for AT LEAST 1 hour) go ahead & cut them up.

Put them on a plate with the intention of bringing them to work to share with your co-workers. But don't feel guilty if you eat 2, or 3 or even 4- because they're that good.