Brownies are a classic one-bowl recipe, and I felt we here at Strudel and Streusel would be remiss if we didn’t include an epic, yet simple, brownie recipe to highlight this month. As far as I’m concerned, the ideal brownie should have a crispy sides and a slightly crackly top, with tender chewy cake – and of course, it should be deeply chocolatey. I also like a thicker brownie – nothing against thinner brownies, there is a bit more crisp to them – but I want a brownie that I can really spend some time with, you know what I mean?
Happily, this super simple recipe includes all of the above characteristics, with one wonderful add in: chocolate chips, so that you also get little pockets of joy folded in. What more could any of us needed?
1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
1 cup all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips
Instructions
Preheat the oven to 325°F. Lightly spray an 8 x 8 baking dish with cooking spray
Combine all the ingredients in a bowl and mix well.
Spread the batter in the pan.
Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out with some moist crumbs clinging to it, but doesn’t show any trace of raw batter.
Remove the pan from the oven and cool the brownies before cutting and serving.
Store, covered, for 5 days at room temperature, or freeze for up to a month.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.
