There’s an old saying that goes, “If it ain’t broke, don’t fix it”. I think its meaning is self-explanatory. I also think that it applies very well to cooking and baking. Foodies, especially those of us that blog, are always looking for the next best thing when it comes to recipes. We often dismiss the tried and true ones or alter them beyond recognition in our zeal to set ourselves apart from the pack. We want to be culinary rock stars, so why would we ever use a simple, ordinary recipe from the back of a box or can? Or, maybe we do, but don’t want to admit it. I get that. But, isn’t there something to be said for those recipes that have stood the test of time? Sometimes, it’s that same ordinariness that can actually make a dish quite extraordinary. Brilliance in simplicity, if you will.
These one bowl brownies from Baker’s Chocolate are a perfect example. I’ve tried lots of different brownie recipes in my day, some better (and more complicated) than others. But, I always come back to this one. Why? Because they’re sinfully rich, moist and fudgy, which is exactly what I want in a brownie. Plus, they’re so easy (and cheap) to make. Let’s face it. Baking brownies isn’t exactly rocket science. Why make it harder than it needs to be? I can whip up a batch of these puppies in less than an hour, and be munching on one before the dinner dishes are even dry. That’s just about as close to instant gratification as you can get.
Although the original recipe calls for chopped pecans, I left them out this time because I didn’t have any. But when I do have them, I certainly add them in. I’ve included them in the recipe, so I’ll leave it up to you whether or not to use them. Either way, these brownies are the ultimate chocolate indulgence!
So, do you have any tried and true “back of the box” recipes that you love? And if so, do you admit it?
Baker’s One Bowl Brownies (from the Baker’s Chocolate web site)
4 squares (4 ounces/113 grams) Baker’s Unsweetened Chocolate
3/4 cup butter
2 cups sugar
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped pecans, toasted
Heat your oven to 350°F.
Line a 13×9-inch pan with foil, with the ends of foil extending over sides. Spray foil with nonstick cooking spray.
Microwave the chocolate and butter together in a large microwaveable bowl on high for about 2 minutes or until butter is melted. Stir until chocolate is melted and completely combined with the butter. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts and mix well. Pour into the prepared pan.
Bake 30 – 35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. (Do not overbake!)
Cool completely. Use foil handles to remove brownies from the pan before cutting to serve.
Makes 24 brownies.