Brownies...And a Bit More

Quite a long while has passed since my last recipe entry, and I apologize. During this lull in posting, my time was occupied with more than enough events, activities, and opportunities to fill a plethora of posts. From preparing for ballets and plays, school tests and assignments, and planning out the course of my summer and fall, there has not been a dull moment for some time. Although it is almost tangible that school is finally coming to a close and summer and pleasant weather have nearly arrived, thus seemingly slowing down life for the present, I shall soon be embarking on a thrilling journey that I am eagerly awaiting. 

Beginning this summer, I will be attending and studying at ballet programs in New York and Ohio for 6 weeks in all. I am overjoyed to be spending time with my dear family and friends. Later in the summer, my family will be bidding farewell for a little while to my sister, Madeline, as we drop her off at college in Ohio. Almost immediately afterwards, my mom, dad, and I will be temporarily moving to Florida, where I will be training at the Next Generation Ballet at the Patel Conservatory year round. I am incredibly excited for the adventure that lays ahead, and hope to continue to update the blog.

With that said (congratulations on making it through that update!), would you like some brownies? I know that I previously posted a recipe for brownies, but this time, these bars are the BEST brownie recipe that I have ever come across! They are not too dense, but have a wonderful crisp top and a slightly gooey, fudgey inside.

I am happy to say that my mom recently purchased new camera, after the previous one fell apart,which captures significantly better pictures than I am used to. However, I am not very skilled at snapping pictures, so please excuse my slightly blurry, unprofessional qualities!

Brownies

from::here

1 cup (225 g) butter, melted

3 cups (600 g) white sugar

1 tablespoon (15 mL) vanilla extract

4 eggs (add one more for a cakier result)

1 1/2 cups (180 g) all-purpose flour

1 cup (70 g) unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda (to give them a nice crust - omit if you don't want that)

6 oz chopped semisweet chocolate or 1 cup semisweet chocolate chips (180 g)

Mix together the melted butter, white sugar, vanilla extract, and eggs in a large bowl.

Stir together the flour, cocoa powder, salt, and baking soda in a medium bowl.

Add the dry ingredients to the wet ingredients; add chocolate chips.

Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.