Go-to Brownies

Whenever we're having people over sort of last-minute and I need an easy dessert, our go-to is to grab a half gallon of Edy's Slow Churned vanilla and make these brownies (or get double chocolate raspberry cookies from Cookie Cottage). We're obsessed with these brownies and people are always asking for the recipe, so I think they're worth your time (not that they take long at all). The original recipe is from Mel's Kitchen Cafe and you can find it here. However, she has you do things like '3/4 cup plus two tablespoons' and since this is my "I'm in a hurry" recipe, I wanted something easy to memorize. So here's my (slightly healthier) adaptation after making it several times.

Oh, and since I've made these a lot, I can tell you they really are the best brownies I've made. Honestly, in the past I've always kind of preferred boxed brownies...until I found this recipe. After reading this you'll have no excuse to ever buy boxed brownies again. :)

Step-by-step:

In a microwave-safe bowl, mix together one stick of butter, one cup of sugar, 1/2 tsp salt, and between 3/4 and one cup of unsweetened cocoa powder (depending on how dark you want them). Microwave this mixture for 2 minutes, stopping after one minute to stir. Let cool until it's no longer hot.

Stir in a dash of vanilla extract (I never measure this stuff and just pour in a little, but use about a tsp if you want something exact). Add in one egg and stir vigorously, then add in a second egg and stir. Add a half cup of flour and stir until mixed.

Bake in an 8x8 or 9x9 at 325 for about 18 minutes.

I should note, these are true to their name of being 'fudgy'. If you're wanting fluffy, cake-like brownies than these aren't your guys. But you probably figured that out from the lack of flour.