WARNING: if you aren’t ready for fall, stop reading now 😉

Guys – I freaking LOVE everything about fall! The weather, the changing of the leaves, our fireplace, harvest @ the farm (which is quickly approaching!), THE COOKING & it means I actually want to BAKE because our house isn’t a trillion degrees. 

Queue these RIDICULOUSLY amazing brownies that I recently collaborated with my girl Carissa from TheFermentedAlaskan on! 

Let’s be real y’all … who the hell makes brownies from scratch? Apparently ME! 

This is my 1st attempt at from scratch brownies & my primary goal was to get them to be just like the box you grew up with – chewy, fudgy, delicious AF & with that shiny flaky top you remember. My secondary goal was to not F up, mission accomplished! 

This recipe knocked it outta the park – y’all have to try these ASAP!

Here’s What You’ll Need: 

✅1 1/4 Cup Plain White Sugar
✅5 TBSP Unsalted Butter
✅2 Large Eggs plus 1 Egg Yolk
✅1 TSP Vanilla
✅3/4 Cup Hershey’s Unsweetened Cocoa Powder
✅1/3 Cup Vegetable Oil
✅1/2 Cup AP Flour
✅1/8 TSP Baking Soda
✅1 TBSP Cornstarch
✅1/4 TSP Salt
✅3/4 Cup Tollhouse Semisweet Mini Chocolate Chips
✅1/4 Cup Navitas Organic Cacao Nibs*
✅2 oz Amaro**

* If you can’t find or don’t want to use Cacao Nibs you can totally opt out; just use 1 Cup of the Mini Chocolate Chips instead of the original 3/4 Cup noted above. 

**I used my friend Carissa’s Homemade Spruce-Tip Amaro which is just to DIE for & added the perfect amount of minty, chocolatey nom-ness I was looking for. Since there’s a good chance you probably don’t know Carissa & her products aren’t formally on the market so to speak (yet!) I would recommend substituting Fernet Branca’s Branca Menta here – sooooo good & will provide the same flavor profile that we’re aiming for. 

***Please feel free to omit the booze altogether if booze ain’t yo thang.

Let’s Get Started: 

1. Start by preheating your oven to 325°F & spraying an 8×8 pan with nonstick cooking spray.  

2. Melt your butter in a small pan over medium-low heat. Add in your sugar & stir to combine. 

3. Add the above mixture to a large bowl. Whisk in your eggs, egg yolk & vanilla. 

4. Stir in the oil & cocoa powder. 

5. Using a rubber spatula, stir in your flour, baking soda, cornstarch & salt until combined. 

6. Toss in your chocolate chips & cacao nibs. 

7. If you’re adding booze, go ahead & mix it in now. 

8. Spread your brownie batter evenly into the prepared 8×8 pan. 

9. Place in the oven (middle rack) and bake for 30 minutes – or until the brownies are set. You can use the toothpick test here to check for doneness; you’re looking for moist crumbs attached when you test the center of your pan. 

10. DO NOT OVERCOOK, seriously tho! 

11. Let your brownies cool completely before cutting & serving. 

Yup, that’s a foil pan – I’m classy like that 😉

Shelf Life: 

• These can be stored in an airtight container at room temperature for 3-5 days… if they last that long 😉 

Y’all, I am not a baker & these have gotten killer reviews, not only from the hubs but my coworkers as well! Next time you’re in the mood for some chewy fudg-tastical brownies, challenge yourself & whip these up – they’re a sure-fire hit!

 

Bon Appétit! 

 

Adapted from: Handle the Heat