Pantry Brownies

I was craving brownies. And my mom was coming to town to house shop for the second time under very stressful conditions. So brownies were in order. Which meant I had to endure C complaining how the house smelled like chocolate (how dare I!) But it was worth it. A friend recommended Martha Stewart's recipe for fudgy chocolate brownies, which I adapted to work with my pantry staples and simplified the preparation to better suit my cooking style. The result was a decadent brownie that can be whipped up in under an hour and only dirties one bowl.  So you can have brownies anytime, as long as your husband can tolerate that awful chocolate smell =)

Pantry Brownies

½ cup (1 stick) unsalted butter
1 1/3 cups chocolate chips
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
¾ cup all-purpose flour
½ teaspoon salt

Preheat the oven to 350 degrees. Grease a 9-inch square glass baking dish with cooking spray. Grease the pan with non-stick cooking spray and set aside. Place the butter and chocolate in a microwave safe dish, microwave at 30 second intervals, stirring in between, until chocolate has completely melted. Stir sugar into cooled chocolate mixture until well combined. Whisk in the eggs, one at a time, until well combined. Then, whisk in vanilla and gently fold in the flour and salt. Pour batter into the prepared pan. Bake for 40 to 45 minutes, until set. Transfer pan to a wire rack to cool completely. Run a knife or offset spatula around the edges of the pan and cut into squares.

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