This is my go-to brownie recipe. With its rich chocolaty taste and its endless versatility, it’s a winner of a recipe. It uses simple ingredients and whips up quickly, with no fancy wait-for-the-chocolate-to-cool steps or things like buttermilk (who keeps buttermilk on hand? Not me!).
The versatility is the major draw for these. My favorite version uses Hershey’s Special Dark cocoa and gets chocolate buttercream on the top. It’s a decadent dessert that never fails to make a splash at parties – and all because of the super simple foundation of Pauline’s brownies.
Don’t be afraid to dress these up! They taste great with mix-ins, like chocolate chips, crushed Oreos, candy bars, nuts, and fruit (chocolate cherry, anyone?). I also use a variety of icings on top, like the buttercream mentioned before, ganache, drizzled caramel, or marshmallow frosting (s’mores brownie!).
I mean it when I say the possibilities are endless. Check out this cool marbling technique here – it’s so simple and makes your dessert fancy. And while adding things in is fun, these brownies really are tasty enough to stand on their own. Dressed up or dressed down, Pauline’s brownies are always a good idea 🙂
First melt the butter over medium heat. You want to stir the entire time because it takes the butter literally seconds to burn. Once the butter is melted, remove the pan from the heat.
Next add the sugar and cocoa and stir them in well.
Then, you’ll pour the butter mixture into a mixing bowl. Add in the flour, eggs, and salt and mix until incorporated. If you mix too much, you’ll get air inside. If you’re shooting for fudgy brownies, air is not your friend.
Then, spread the batter evenly in a greased 13×9 (I did a half recipe in this picture, so it’s in a 9×9).
Then you’ll bake these puppies at 350° for 20-25 minutes, or until the middle springs back to the touch.
They cut best when they’re left to cool, so wait a few minutes, then enjoy!
What sort of mix-ins would you add? Leave a comment and let us know!