When I was young I often licked the brownie beaters.
I still make brownies on those cold, stormy unforgiving weather days.
It brings me joy to bake in my little kitchen. My apron tightly wrapped around me as I gingerly dip my head to examine the brownies rising in the oven.
If you find yourself in a similar rainy day need for brownies.
I love this recipe because it only uses one bowl.
Try my brownie recipe!
MAGGIE’S BEATER LICKIN’ GOOD BROWNIES
- 1 stick of melted butter
- 3/4 cup cocoa powder (I use Nestle Tollhouse 100% pure cocoa)
- 1 cup brown sugar
- 2 eggs
- 1/2 c. gluten free FLOUR (I used Bob’s Red Mill 1-to-1 Rising Flour)
- 1/4 tsp. salt
- CHOCOLATE CHUNKS (ABOUT 3/4 CUP DEPENDING ON HOW YOU LIKE YOUR BROWNIES
Preheat oven to 350 degrees. Grease an 8×8 pan with cooking spray. In a medium bowl combine melted butter, cocoa powder and brown sugar. Beat pretty darn well so that there’s no lumps. Add eggs one at a time beating after each egg is added then drip in vanilla and stir well.
Stir in flour and salt. Do not over stir!
Spoon into an 8×8 pan and spread evenly.
Sprinkle chocolate chunks on top of the brownie batter.
Bake 20-22 minutes. Remove from oven and wait a good bit to let the brownies cool enough. Then cut yourself a piece of Maggie’s Beater Lickin’ brownies and enjoy!
I gotta say baking has been such a relief for me during my classes. Wow, brownies give me studying “super-powers”, well, hah-ha, maybe that’s an EGG-ZA-GERATION!
Heehee, I couldn’t resist the terrible pun.
I love baking and am so happy to share my recipes on this blog and hopefully brighten someones day!