One Pound Chocolate Brownies - Interns Last Day

If you want to feel domestic and make some homemade brownies, here's your recipe!

Here's some truth in baking. Making brownies from scratch is an absolute waste of time. Seriously. Buy a box of Ghirardelli's brownie mix,follow the instructions and call it a day.  There is no difference in taste or flavor, and it's quicker. The same cannot be said of anything else I bake, but it's 100% true of brownies.  

So it's was our unpaid helpers AKA office interns, last day on July 31st. They wanted brownies, they work for free, so they get brownies. From scratch. 

These are called one pound brownies because the recipe calls for one pound of chocolate.  In the instructions of the original recipe she she says 12 ounces and 4 ounces of two kinds of chocolate which is.... ding ding, ONE POUND of chocolate. I used a Trader Joes  Pound Plus Dark Chocolate Bar which is perfect for this or you can use chocolate chips.

When I've made this recipe in the past, I made it in a 13x9 pan, this time I split the batter between an 8x8 and the square brownie pan.  I also drizzled a little white chocolate ganache on the squares.

One Pound Brownies- Serves 15 - Adapted from The Domestic Rebel

Ingredients
1 & ¼ cups unsalted butter
3 cups white sugar
1 Tbsp vanilla extract
5 eggs
1 tsp salt
1 pound (16 oz) of dark chocolate (chips or in pieces)

Preheat oven to 350 degrees Farenheit.
Grease selected baking pan(s) with butter and set aside.
In a large, microwave-safe bowl melt the butter and chocolate together in a microwave in 30 second increments. Allow to cool.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the sugar, eggs and vanilla with the paddle attachment until creamy.
Add in the chocolate butter mixture until smooth. Then, add in the flour and salt until a soft yet thick batter has formed.

Spread the batter evenly into the prepared pan. Bake for approximately 30-40  minutes or until a toothpick inserted near the center comes out with moist crumbs (not super wet).

Allow brownies to cool overnight (if you have time) before cutting into bars. Brownies may slightly sink in the middle during cooling.