Mollie's Brownies

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Sometimes, a brownie just wants to be.

Friends, we need to have a talk about brownies. 

I understand your desire to make things gluten-free, and your burning need to involve vegetables or Amaretto. But people, sometimes a brownie just wants to be. A simple thing: some butter, some chocolate, some sugar, maybe a little vanilla if you’re feeling it. As Marlo Thomas once so eloquently implored: “Don’t dress your cat in an apron.” (Oh just ask someone over 40!) 

So kids, if you want to whip up a really fast weeknight brownie that is rich and delectable and simply out of this world, I highly recommend Mollie's Brownies. 

This recipe is classic in its proportions: lots of butter, less flour than some cake-ier versions but more than other classic versions, four large eggs. Heat your chocolate and butter over a low flame please. Let it cool a bit as your sugar and eggs come together in that tell-tale ribbon of bliss, then put the rest of it together and get it all in the pan. Test often so as to not over-bake. Take them to work. Make the world happy. 

Mollie's Brownies by BlissfulBaker

Serves 12-24, depending on how big you like your brownies

4 ounces unsweetened baking chocolate
12 tablespoons butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1½ cup flour

See the full recipe (and save and print it) here.