Brownies when you need a treat
I don’t know about you, but when I get a craving for something sweet, I lack the self-control to avoid it. Maybe one day I will summon the strength to “just say no” to dessert, but for now, it’s one of life’s small pleasures. I justify always satisfying this by saying if I make it myself, then it’s somehow better. Let me have this one.
This craving also usually needs to be something chocolate, too. Which is why this brownie recipe is perfect whether you’re like me, or simply need an easy homemade brownie recipe. It uses cocoa instead of actual chocolate, which is something I always have on-hand. I also find the process very fast, while cathartic. It doesn’t require any special equipment beyond a bowl and spoon, because yes, you will mix this aggressively by hand.
Bentley’s Way
I don’t bother with the double boiler setup. Mostly because I have one small saucepan I use and don’t have a heatproof bowl that can fit on top. This truly works fine for me every time!
I don’t think the parchment/foil inlay is necessary. I do it when I have it, but there is so much butter in these babies that they really won’t stick if you’re not feeling up to this.
I don’t add the optional nuts because I’ve never been a nut-in-dessert kind of person. But maybe you are. And that’s wonderful.
The recipe says to cut the final product into 16 or 25 squares. I’m not sure who they’re kidding, but those are WAY too small to do any real good. I cut these into 9 squares and I can sleep at night.
Take it to the next level by making a brownie sundae: Top with chocolate and caramel, homemade whipped cream, sprinkles and a Luxardo cherry.
