Brownies

This is a loose adaptation of Doris' Candy-like Brownies, from the cookbook of the First Lutheran Church in Fargo. I'll post the recipe in full at the bottom, but I'm gonna show you the steps I take to make it from memory.

The food


(click images to see their full size)
  • Four eggs
  • Two cups of sugar
  • One cup of butter (two sticks)
  • Six ounces of chocolate chips (or half a standard 12oz bag)
  • One teaspoon of vanilla
  • One cup of flour

    The tools

  • A mixer
  • A microwave safe container
  • A 12" baking pan

    The steps

    Preheat your oven to 325°F

    Beat your eggs & sugar together until they're fluffy. I don't actually know what fluffy entails, just beat em until they blend & thicken up a little.

    While they beat, melt together your butter & chocolate chips. I do this by microwaving them for 10-20 seconds at a time, stirring in between.

    The butter will get hot much faster than the chocolate chips, and its residual heat will assist in melting. Your goal is to microwave & stir until the chocolate chips disappear into the butter.

    Once you have a pool of butter & chocolate lava, add it to the mixture, alongside your vanilla.

    Next is the flour, and here's a special treat: You can make this recipe gluten free. A lot of gluten free recipes are either aggressively complicated or use substitutes that don't taste great. But the flour taste is so negligible in these brownies that you can use whatever substitue you want and they'll still taste great. It's probably the only gluten free recipe where I can truly say that.

    Pour the batter into a pan, put the pan in the oven, and bake for 40 whole minutes.

    Once baked, let them cool. I waited 20 minutes, but I probably could've waited longer. They were still pretty soft, and they'll get denser as it approaches reasonable temperatures.

    But once they're cool, cut them into squares and enjoy.

    Doris' original recipe