I’ve made a million different kinds of brownies over the years. OK, not really a million…but at least 15. And I can honestly say that I don’t recall a brownie I didn’t like. I mean…chocolate.
For the last few years, though, this brownie recipe has been my one and only. It’s kind of a conglomeration of a few recipes I’ve made. It’s quick and easy, chewy and fudgy. All things I look for in a brownie.
And it is the perfect blank canvas.
Leftover holiday candy. Yes please.
Peanut butter or Nutella dotted on top. Sigh.
Topped with any variety of frosting. Beautiful.
A can of dulce de leche swirled in. I’m swooning.
Most of the time what this blank canvas is filled with at my house is whatever type of chips I have in the pantry. My most recent batch was filled with semisweet chocolate chips.
My favorite variety involves a mix of white, milk, and semisweet chips. We love the triple chip around here. Melty white gems dotting the deep dark background and pockets of sweet, rich chocolate. Perfection!
Having chickens, we often have an abundance of eggs around here. This is a tasty way to use them up, as the recipe calls for 3 eggs. It’s also one of those recipes, like my Almond Bars, that uses staple ingredients that we always have in our pantry.
The method for making these is different than other brownies I’ve made over the years as well. It starts with whisking the eggs until they gain a little volume and lighten in color, then adding the sugars. After mixing in the dry ingredients and vanilla, you drizzle in the melted butter. So easy and so Mmmmm…
Have you also tried a million (or 15) brownie recipes over the years? Are you willing to try one more? It just might become your go-to recipe too!