The only Brownie recipe you'll ever need

This brownie recipe has been my go-to since it was published by the Washington Post in 2007. Why use a box mix when more delicious brownies can be made just as easily?  Just try not to figure out the nutritional information, or you’ll gain 10 lbs just thinking about it. I recently made these for a Super Bowl party and cut the brownies into a football shape and then decorated with some white icing. So cute!

Man-Catcher Brownies

The Washington Post, February 7, 2007

Course: Dessert

Summary: This recipe is a result of the author's many experiments to create the perfect brownie: thick, moist and chocolaty. These are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added.

Makes twenty-four 2 1/4 -by-2-inch brownies

Ingredients:

12 ounces (3 sticks) unsalted butter

2 cups cocoa powder, sifted (natural, not Dutch processed)

6 large eggs

2 cups sugar

2 cups packed light brown sugar

2 tablespoons vanilla extract

2 cups flour

1 teaspoon kosher salt

Directions:

Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.

Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.

In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.

Recipe Source:

From Food section editorial assistant Leigh Lambert.

Love the shiny pipe cleaner goal posts!!