I’ve always loved the perfect old fashioned chocolate brownie recipe, but I’ve always been a little bored about it, too. For example, why should only half of the butter be melted? Is melting everything really not working? And why does he need a spoonful of brown sugar? Or is he? Shish what boring who wrote this recipe? WOOPS
Now for the good news !
I duplicated the ULTRA THICK texture, ULTRA SOFT (it took audacity, didn’t it?) and probably improved the flavor with this version that looks similar, but is much easier and more sensible than the original.
And by sanity, I mean…just…like, lazy sane, okay? I don’t mean that kind of sensible. You may need to start looking for another blog if you want your cookies sensitive.
There is nothing logical about this sweet sugar-and-butter perfection.
Ingredients:
1 cup soft butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons of vanilla extract
3 cups of all-purpose flour
1 teaspoon of baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup of chopped walnuts
How to make :
Preheat oven 350°F (175°C).
Beat the butter, white sugar, and brown sugar together until smooth. Beat the eggs one by one, then add the vanilla.
Dissolve baking soda in hot water. Add to the mixture with salt. Stir in flour, chocolate chips and nuts. Place 1 tablespoon heaped in ungreased skillets.
Bake for 10 minutes in the preheated oven, or until edges are golden brown.
Enjoy !