Hey folks. Yes I know, I know, this is quite a claim. But seriously they are and that is in fact their name. So who am I to argue. A friend sent me this link about a year ago I think. She had found a recipe for the best brownies in the world. Well that got my attention for sure. So of course when someone makes a claim like that you just have to investigate further. If for no other reason than to prove them wrong. I mean who dares to say they make the best brownies in the whole world. So I did in fact investigate. And they are in fact the best brownies in the world. If you like fudgey brownies. If you like cakey brownies then your hunt continues. Run off now you cake brownie loving folks. No need to read further. This is for fellow chewy, ooey, gooey, messy brownies lovers. If you are in fact a chewy, ooey, gooey, messy brownies lover…well, you’ve come to the right place. Pull up a chair and hold on tight to it cuz I’m about to blow the roof off the joint. Ya’ll ready for this?
Oh small disclaimer, these are not my brownies. Well I did in fact make them. But the recipe is not mine. I am not a genius. That distinguished honour goes to Alta from Tasty Eats At Home. If you have not been to Alta’s blog you should go, run there now. Or look at the brownies first then run there. I have tried to adapt these to no avail. I attempted to make them better but I honestly don’t think it’s possible. So at some point during your reading of this post go visit Alta’s blog, this is the link to the brownie recipe. Say hello, look around, enjoy her blog. Alta has made the transition to gluten-free recipes as of 2009, so I know a lot of you will just love her blog. She knows her stuff.
So now on to the recipe.
- 8 tablespoons of butter
- 2 ounces unsweetened chocolate
- 1 cup sugar
- 2 eggs. beaten
- ½ teaspoon vanilla
- ½ cup semi-sweet chocolate chips
- ¼ cup flour
- ¼ teaspoon vanilla salt (you can use regular salt for this)
- Preheat oven to 325 degrees.
- Line your pan with parchment paper. I find wetting it gets it more pliable.
- Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
- Remove from heat and add the sugar. Stir well.
- Now add your eggs and vanilla, stirring until it’s smooth.
- Add chocolate chips, flour and vanilla salt. Stir until well blended.
- Pour into pan and place in oven. I always tap my pan to get out any bubbles and make it even.
- Bake for 35-45 minutes, toothpick inserted should come out clean when done.
- Remove and cool on a rack.
- Serve with a smile.
Original recipe source: Tasty Eats At Home
You can use my recipe for vanilla salt. You can substitute regular salt. But the vanilla one has so much more flavour so I prefer it. It’s easy to make. You should give it a try. You’ll thank me once you realize how good it is, and how easy it is to make.
As you can see I have been playing around with my camera. Now that I don’t have my brother’s any longer I have to figure out how to work mine. So far all I’ve gathered is mine sucks in comparison to Scott’s. So I am learning stuff.
So check back soon. I have two, yes, two muffin recipes for you tomorrow. I’ll make them Muffin Mondays. One is a straight forward muffin, classic as can be. The other is a Kim original, or at least I think it is. I can’t imagine anyone else has tried this combo but that could just be my ego talking<<< head as big as Mount Rushmore!
Toodles and smoochies! xx