Testing season: the bane of nearly every student’s existence. Hours upon hours of cramming, day after day, topic after topic. By the time you can finally take a break, cooking is out of the question, your brain already fried to a crisp. Until now. The cooking part, not the brain part. I can’t help you with that. Back to the cooking: these brownies have 8-9 different ingredients, and none of them are brain cells. If you need to make sure you have everything, here are the ingredients and supplies you’ll need (don’t worry- everything will be listed in the recipe as well, so you won’t have to glance back up for measurements.)
- 5 ounces of chopped, semi-sweet chocolate
- 2 ounces of chopped, unsweetened chocolate
- 1 stick of salted butter (or unsalted and ½ teaspoon table salt)
- 3 eggs
- 1¼ cup of granulated sugar
- 2 teaspoons of vanilla
- 3 tablespoons of cocoa powder
- 1 cup of all-purpose flour
Preheat the oven to 350 degrees. Line a 8x8in pan with aluminum foil- keep the overhang on both sides, as this will help you remove the brownies later. In a double boiler, melt 5 ounces of semi-sweet chocolate, 2 ounces of unsweetened chocolate and 1 stick of butter (salted or unsalted), stirring as it melts. Meanwhile, combine 3 eggs, 1 ¼ cup of granulated sugar and 2 teaspoons of vanilla. If you used unsalted butter, add ½ teaspoon of table salt as well. Once the chocolate-butter mixture has fully melted, add 3 tablespoons of cocoa powder. Pour this into the other bowl, and fully combine. Add 1 cup of all-purpose flour, and mix until combined. Carefully fill your pan with the batter, smoothing the top to ensure both an even bake and an appetizing appearance. Bake for 40 minutes. Let the brownies cool, then enjoy right away- or better yet, save them in an airtight container to snack on while you study.