Brownies_IMG_6324Shane made steak frites tonight but overcooked both the steak and the fries. As he put it: “This dinner was nothing more than a good salad and something to fill a nutritional void.”

With a review like that, I’m guessing you don’t need more detail. Instead, I’ll give you the recipe for my sister Anna’s most delicious brownies, which we had for dessert. So easy, so delicious, you make the whole thing in one saucepan (baking pans excluded).

• Anna’s Best-Ever Brownies •
Adapted from Baker’s One Bowl Brownies

4 oz unsweetened baking chocolate (Anna uses Baker’s)
3/4 cups (1 1/2 sticks) unsalted butter
4 tablespoons cocoa powder (Anna uses Hershey’s or Hershey’s dark)
1 cup sugar
1 cup light brown sugar
3 eggs
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 cup flour
1 cup mini-chips (must be mini)
chopped pecans (optional)

Heat oven to 350 degrees. Line a 9″ x 9,” or 10″ x 10″ baking pan with foil leaving some hanging over the edge of the pan, and grease foil. Melt butter and chocolate over low heat in a small (2 quart) saucepan, stirring frequently. When chocolate and butter are melted, add cocoa powder and stir to combine. Add sugar, then eggs and vanilla, then flour and salt, stirring to combine after each addition. Mix in mini chips and nuts (if using). Spread evenly in pan and bake for 35 minutes, do not over-bake. Let cool in pan, remove and cut into squares. Wonderful.