Ooey, Gooey Brownies

But before we get on with those recipes previewed, let's take a look at the best brownie recipe ever. You've tasted a thick, dry, cakey brownie before, right? The kind that makes you think it should have been a bad cupcake instead? Or maybe you've had the bitter brownie, reminiscent of those packaged brownies with tasteless nut bits from the vending machine? And then there is everyone's favorite: the burnt brownie. The hardened, crispy brownie-gone-wrong. Don't kid yourself, you know you've had a bad brownie.

This brownie can fix all of that. Thanks to the wonderful folks back home, I've been provided with a photo and the typed recipe. This brownie, passed down at some point from a family friend, is of the thin, two-layered sort. The top layer is crispy, but the second it hits your tongue it melts in your mouth. The bottom layer is rich and fudgey, exactly what you want when you're craving chocolate goodness. You MUST make these brownies.

Ooey, Gooey Brownies

recipe from a family friend

Ingredients

2 c. sugar

1/2 c. cocoa

2 sticks partially melted butter

3 eggs

2 tsp. vanilla

1/2 c. flour

1/2 tsp. salt

Method

Preheat your oven to 350 degrees. Lightly grease and flour a 9x13 airbake pan. If you do not have an airbake pan, any pan will work - but airbake is preferable. 

In a medium-sized bowl, mix together the sugar and cocoa. Set aside. In a large bowl or the bowl of an electric mixer, mix together the butter, eggs, and vanilla. Then add the sugar mixture to the egg mixture, and mix on a high speed (or stir quickly by hand) until the mix changes color. The batter will become noticeably lighter. After that, add the flour and salt, and combine well.

Spread the batter into the pan evenly. Bake for 25 minutes. Do not overbake! Remove from the oven, and allow the brownies to cool for about 10 minutes. Then eat!