1 stick of butter (not margarine, not spread: butter)
1 tsp. vanilla extract (the real stuff if you have it)
1 cup sugar
3/8 cup cocoa
¾ cup flour
Small handful of Toll-House miniature chocolate chips,* (1/3 cup or so)
*If you only have regular chocolate chips, chop them up. The pieces need to be small.
Don’t go overboard with too many chips – the Brownies won’t bake properly.
Heat oven to 350 degrees. Line 8 x 8 baking pan with foil, “grease” the pan with a little of the butter.
Melt the butter then beat in the sugar and vanilla to cool it down, so the eggs, which you add next, won’t try to scramble themselves. Fold in the cocoa, then the flour and add the chocolate chips. Spread in pan. Bake about 17 minutes. Poke a toothpick into the middle. If the batter is just a little moist, it’s done. Place on heat-safe surface to finish, and transfer to wire rack after about 5 minutes to cool. Slice with a heavy knife in a vertical motion (don’t saw) to cut cleanly. Eat and enjoy by tomorrow!
*Recipe courtesy of Cheryl Stubbendieck.