So I survived the Blogger blackout a few days ago, but just barely. Going cold turkey for 24 hours was just so harsh and I consoled myself with a batch of these brownies. They have become a staple around my house for awhile now. Especially since I found the true secret to making them.....chocolate chunks. Since I found these dudes in the baking aisle, mere chocolate chips will just not do anymore.
Here they are in all of their glory. Shield your eyes if you must, as their beauty might just be too much to take in all at once.
Here is the finished product. Two delicious center cuts right out of the pan. My son prefers the righteous corner cuts, but not me. I like the gooey center pieces with all of the chocolaty, caramel flavor. A tall glass of milk is a must when consuming these.
2 2/3 cups self rising flour
2 cups packed brown sugar
1 cup real butter, softened (not margarine...yuck)
2 eggs (from your own backyard...or your neighbor's)
2 teaspoons vanilla (make your own...it's better that way)
1 cup chopped walnuts (totally optional....I never use them)
1 regular sized package of chocolate chunks (located right next to the wimpy chocolate chips)
Pre-heat oven to 350 degrees. Coat a 9x13 inch baking pan with non-stick cooking spray. I use a glass baking dish for this (Pyrex) with good results. Cream the butter and brown sugar. Add the eggs and vanilla, beat until smooth. Add the flour until well combined and then stir in the chocolate chunks.
*You will need to sample a few of the chunks to test for freshness.*
When all is well blended, spread the mixture into the coated pan. Bake at 350 for 25-30 minutes. My magic number is 28 minutes. The key is not to over bake and allow the center to remain a bit soft. Take out of the oven and allow it to cool completely. Yes, that means no sneaking a bite until it cools and, "sets". When it comes out of the oven it will be fluffy and puffy. As it cools it will deflate a bit and settle into the pan.
Serve with copious amounts of milk and do enjoy.