Brownies and their batter can be a worthwhile indulgence. Unfortunately, too often they are dry and cakey. Over the years I have made and sampled countless confections, but a brownie still takes the cake.
Licking the wooden spoon in my grandmother’s kitchen is a fond memory. As a team, sweet treats became our specialty. As a dutiful assistant, I learned to measure and keep dry ingredients separate. All of this labor and pushing the spoon with all of my might seemed to lead to amazing brownies every time.
When I became a grown-up I couldn’t be bothered with purchasing all of those ingredients. Taking the time to measure and fuss around when I could buy a mix seemed pointless. I experimented with every brand imaginable. I finally discovered the secret to making any mix brownies better. Simply use butter instead of oil and add chocolate chips for a more multidimensional chocolate flavor.
Occasionally baking at all is not an option, so I discovered a nice store-bought ready-made version of this desert as well.
Here are my favorites in all categories:
Best Mix option: Pillsbury
Best store-bought option: Dancing Deer Peppermint Brownie
Best Scratch Recipe: Nanny’s Brownies (Recipe Below)
7T of cocoa
1 stick of butter
1 cup of sugar
3/4 cup of all-purpose flour
1/2 t of baking powder
1/8 t of salt
In a medium mixing bowl, melt butter and stir in cocoa. Slowly add in sugar, then the egg. Mix all dry ingredients in separate container, then slowly add to cocoa mixture with a spoon. Spray an 8×8 inch pan with cooking spray or melted butter and pour in batter.
Bake at 325 degrees for 20-25 minutes.