I learned a lot of important stuff in college.

Like, how you don't mess around with your boxed mac and cheeses. You get Kraft, or you wallow in regret. I mean, really. Have some self-respect.

I also learned that you can survive about three days eating only vending machine bagels for breakfast, lunch, and dinner.

Also, if you don't match your socks, no one will know, unless you have to go through airport security.




I also learned about brownie mix in college. I had never heard of it before. Like, it never occurred to me that people didn't make brownies from scratch. Then one day my freshman year, one of my roommates was all "let's make brownies" and one of my other roommates was like "great, here's a brownie mix" and I just sat there in a carb-induced wonder.

And while a good brownie-mix-brownie is an important staple in anyone's diet, the reason I never had a brownie-mix-brownie was because my angelic mother believes deeply in the importance of making your brownies from scratch.


My mother, the patron saint of chocolate, has a birthday on Saturday, and I figure there is no better way to honor her 30th birthday, than by doing the very thing that she would want us all to do to celebrate: devouring a pan of her favorite warm, chocolatey brownies.




These brownies are in-your-face rich, so obviously my mom would recommend that you put a scoop of vanilla ice cream on top. For balance.

You'll also want to serve these brownies warm, if you know what's good for you. (But they are also perfect served cold for breakfast the next morning.) (Just kidding, don't be like me.)

Also, for those of you who like to take sides in the great fudgy brownie vs. cakey brownie debate, you'll want to know that these brownies are definitely on the fudgy side, with just enough cakeyness, and a perfect amount of crumbly on top. I don't know. Is everyone happy?

The best/worst part about these brownies is that they are so easy to make. I mean, you most likely already have the ingredients in your pantry. Plus, for those of you who are as lazy as me, you can make these brownies in one pot (if you use a large pot). That means only one pot to clean. There is really nothing to stop you.




Before I go, I have to wish happy birthday to the woman who taught me to be brave and to be kind. But most importantly, happy birthday to the woman who taught me how to cook. You are so loved Mama!


Perfect Brownies

1 cup unsalted butter
2 cups sugar
2 tsp vanilla
4 eggs, slightly beaten
1 cup flour
1/2 cup cocoa
1/2 tsp salt
8 oz semi sweet chocolate, coarsely chopped (you can use chocolate chips, no problem)

Heat oven to 350 degrees. Grease a 9X9 pan. You can use a 9X13 pan, but your brownies will be thin and you'll need to reduce the cooking time.

In a medium saucepan, melt your butter over low heat, remove from heat. Whisk in sugar. Add vanilla. let your butter cool slightly before adding your eggs (otherwise you'll end up with scrambled eggs). Whisk everything together. If your pan is large enough, you can add the flour, cocoa, and salt right to the pan. If not, mix your dry ingredients together in a mixing bowl and add your butter mixture. Mix until combined. Stir in chocolate.

Bake at 350 for 30-40 minutes or until a fork in the middle comes out clean.