Recipe of the Week: Homemade Brownies

    Zahara Pruitt        

What you’ll need:

1/2 box of unsweetened chocolate squares

2 sticks of butter

2 cups of sugar

2/3 cup of flour

1.5 tbsp. of eanilla Extract

1 Hershey’s chocolate bar

salt

4 eggs

16x9 pan

Pam non-stick cooking spray

Directions:

   1.  Preheat the oven to 325 degrees.

   2. To begin, place two sticks of butter and half a box of unsweetened chocolate squares into a saucepan.

   3. Boil on low, constantly stirring with a wooden spoon.

   4. Continue to stir until the butter and chocolate squares have completely melted into a chocolate fondue.

   5. Next, pour the chocolate fondue into a large bowl (preferably glass or metal).

   6. Add four eggs to the chocolate fondue and mix until the eggs are completely dissolved into the chocolate mixture.

   7. Next, gradually add two cups of sugar. Periodically stir the sugar into the batter.

   8. Add the vanilla extract into the batter but do not mix.

   9. Now add the flour. The unmixed vanilla extract will help to break up the thickness of the flour, making it easier to stir in.

   10. Add a dash of salt to your brownie mix.

   11. Cut up the Hershey’s Chocolate Bar into tiny pieces, then add.

   12. Stir your brownie batter 100 times.

   13. Coat your pan with Pam (if you don’t have any non-stick cooking spray, a little bit of flour and butter also works).

   14.  Pour your brownie batter into the pan and distribute evenly.

   15. Place pan in the oven. It should bake for 40-45 minutes. When it is done, the top should have a flaky crust and the inside should be more like fudge than cake. You can test to see if it’s ready by taking a knife and cutting straight down. If you’re knife comes out clean, the brownies are ready. If not, let the brownies cook for 5-10 more minutes.

   16. Let cool for 20 minutes.

   17. Cut and serve!