Double Chocolate Brownies

Every so often, I get hit with a huge chocolate baked good craving. Okay, so maybe more frequently than “every so often”. Let’s face it, nothing calms and de-stresses me like baking something rich, chocolate-ly, and homey. This weekend’s de-stress dessert was double-chocolate brownies.

I am not 100% sure how we got this recipe originally. My aunt lives out in the Chicago area and apparently got this recipe from an acquaintance, a Mrs. Goldstein… I think that’s what her name was. Or maybe it wasn’t. Dear whoever invented this brownie recipe, you have given me the key to many people’s hearts… I greatly appreciate it.

What makes these brownies awesome is that it takes minimal vessels to make (only a medium saucepan and a bowl) and all the mixing can be done by hand. It is a simple recipe that is easy to make (I started making it by myself at 13-14 years old) and the recipe is pretty easy to remember. And when people eat them, they think you worked all afternoon creating the warm, gooey perfection currently sitting on their plate.

Mrs. Goldstein’s Double Chocolate Brownies

Makes 16 normal-sized brownies… or 8 Grad School Foodie-sized brownies            

Grab a medium saucepan and a bowl. This recipe is similar to making muffins – we make a wet mixture and a dry mixture and combine them.

The Wet:

In your medium saucepan, place ¾ cup of granulated sugar, 5 tablespoons of unsalted butter, and 2 tablespoons of water.

Melt over medium heat until the sugar is dissolved. The butter might not completely melt, but residual heat will take care of it. 

Mine happened to melt all the way.

Set this to the side to cool slightly as you get the other ingredients organized.

The Dry:

Side note… I pulled out my flour and sugar containers and found that I am dangerously low on sugar. That should have been my New Year’s Resolution – check all ingredient stores before baking. 

Anyway, grab ¾ cup of all-purpose flour and place it in your bowl (or in my case, these awesome pourable measuring cups that my cousin got me for Christmas!). Add in a ¼ teaspoon of salt and a  ¼ teaspoon of baking soda and mix thoroughly.

Funny story – I was making this for the first time in a while last year and put in 1 teaspoon of baking powder. Not good. So please, do not substitute baking powder for the baking soda in this recipe. It will not be awesome. Trust me.

Set the dry mixture to the side and turn your attention back to the wet ingredients.

Putting It All Together:

Pour in 1 cup of good semi-sweet chocolate chips into the butter-sugar mixture.

Mix until thoroughly combined.

Don’t worry if it looks a little grainy… it will sort itself out in a second.

Now the chocolate mixture should be pretty cool but proceed with caution for this next step… Slowly add 2 beaten eggs that have 1 teaspoon of vanilla in them.

It helps if you have these awesome pourable measuring cups. Which I clearly am not using for measuring…

With the addition of the eggs, the grainy chocolate mixture transforms into a dark, luscious pot of awesomeness.

Now grab your dry ingredients. Like with the eggs, slowly add in the flour mixture – I sprinkle in about a third at a time.

To put the double in the double-chocolate brownies, stir in another cup of chocolate chips… plus a little extra, if you like to live on the edge.

Pour into a 9X9 baking pan (excuse my 8X8, it’s all I got) and bake at 350° for 25-35 minutes, depending on your oven. The brownies will still be gooey in the center but they should still be pretty set.

And ta-da! Mrs. Goldstein’s Double Chocolate Brownies!! Perfect on their own with a glass of cold milk, or as the based for a chocolate brownie sundae. Or as breakfast. Your choice!

I hope you enjoy this recipe and pass it along to those you love. Nothing says love like a good brownie.

Your brownie guru,

C