Perfect Brownies

They say you can't improve perfection, and when I first made these brownies according to the recipe at How to Cook Like Your Grandmother, I didn't believe they could get any better. But today I noticed the cinnamon sitting innocently on the counter and I thought to myself "Hmmmmmmm cinnamon...." Now, I'm a huge cinnamon lover, but if you're not a fan, feel free to leave it out. One important thing about this recipe that is mentioned on the original is to make sure you use good-quality chocolate. The chocolate is the flavour here, so why not try to make it the best it can be? Ghirardelli is a good choice for both the cocoa and the chips. And for those of you who just make box brownies because cooking from scratch is "too difficult and time-consuming", this recipe is no more difficult than the box. All you need are the ingredients, a bowl, a spoon, and a metal pan, same as a box mix. Except much, much tastier.

Perfect Brownies
Preheat oven to 325° - Makes 1 pan of brownies

Ingredients:
1 1/2 c. sugar
3/4 c. flour
3/4 c. cocoa powder
2 T. cinnamon
3/4 c. semi-sweet chocolate chips
3/4 c. butter, melted
3 eggs
1 tsp vanilla

Preparation:
Mix all ingredients together. Pour into a lightly-greased 13x9inch pan. Cook for 20 minutes or until a fork comes out clean.

That's it. Easy enough for you? I like to mix the dry ingredients first, then add the wet ones, but I don't think it's necessary. Also, lining the pan with parchment (NOT wax) paper or tin foil allows for easy removal and very quick clean-up. Be careful when testing for done-ness with a fork, if it stabs a chocolate chip it will look messy. Oh, and don't forget to lick the bowl... brownie batter is scrumptious (though beware the raw eggs...).

Enjoy!


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*Original recipe