The last part might not be true as perfection is a bold statement, but I absolutely adore these brownies. Brownies are better when you can almost taste a bit of the batter. This recipe produces gooey treats that any chocolate lover will enjoy.

I didn’t have an entire 3/4 cup of cocoa powder, so I melted 2 oz of semisweet baking chocolate and added it to the mixture. Luckily, this didn’t fail. The brownies definitely turned out sticky, so using foil, but preferable parchment paper is crucial. The directions have too many pictures and I find this annoying, so click on recipe if you want to see the full instructions.

I made these in addition to a few other sweets for friends as little holiday/going away presents. One of my friend’s boyfriends requested anything chocolate. Well, he didn’t request, I asked her what they liked because at this point I’m looking for any reason to bake.

The brownies came out super soft, and chewy, just as they should be. Unfortunately, they stuck to the tin foil far more I anticipated. Cutting them into little squares ended up taking a year and a day, but was ultimately worth it because so many friends enjoyed them.

Takeaways: Use parchment paper. The brownies should stick less.

Who bit the brownies? Me, Kristin, Robb, Margot, Katie, and my stepmom. These definitely made the rounds.

January 9, 2014. Day 49. Recipe #57.