Sometimes, chocolate is a necessity, as pointed out during an on-line discussion amongst female friends earlier today. These from-scratch brownies are thick, rich, and very dark, and they don’t take much longer to make than starting with a box mix.
If you are truly desperate, leave out the eggs, and you can eat them straight from the bowl without fear of food poisoning.
- 12 tablespoons cocoa powder (I buy mine in bulk at WinCo)
- 12 tablespoons butter (I use salted; this is 1.5 sticks, or 3/4 cup)
- 1/4 cup peanut butter (smooth or chunky, your choice)
- 2 cups granulated sugar (I never promised it was slimming; this recipe keeps you sane and non-homicidal, with your brain firing all sorts of calming endorphins, not thin)
- 3 eggs
- 1 teaspoon vanilla extract. Use real vanilla. The fake stuff dilutes the mixture too much to get the same flavor.
When the sugar/egg mixture is light, pour in the semi-warm chocolate/fats mixture, plus 1 cup flour.
Grease an 8×8 pan (so, single serving size), flour lightly, and pour in the brownie batter.
Bake at 325* for 30-40 minutes, until the center is still fudgy, but set up, and the edges are starting to pull away from the pan. Let them cool as much as you can stand before getting a spoon and eating them.
If your circumstances are not truly dire, consider making Emergency Chocolate Cake instead; it’s a bigger pan, so there may be some to share.