Karen says. “These are totally the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS come out great. They are also great without ANY add-in! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add whatever favorite ingredient you can think of and you will not believe how yummy they come out! Oh, and the recipe doubles just fine–use a 9 x 13 inch pan instead and add a few more minutes of baking!”
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
Add-Ins: Mix & Match!
1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter)
1 -2 cup raisins
1 -2 cup chopped maraschino cherry
1 -2 cup chopped nuts
1 -2 cup M&M’s
1 -2 cup Reese’s pieces
1 -2 cup miniature marshmallow
1 cup chopped Oreos
Preheat oven to 350°F.
Grease an 8″ square pan or line with foil. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until you no longer see any flour (do not over mix). Fold in add ins. Spread in pan and bake for approximately 25 minutes.
DO NOT OVER-BAKE — your brownies will come out dry. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Cool completely before cutting into squares.
**For double recipe, bake in 9×12 pan and add 5 minutes to baking time.