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

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• 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!

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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!