Location: My tiny kitchen
Among one of the many ways that I have discovered to spoil myself, I consider the following one of the most effortless and convenient ways. After all, it would be rather counter-intuitive if spoiling yourself involves putting yourself through a lot of trouble, right?
After waking up from a good night of sleep on a Sunday morning, and by that I mean not getting out of bed until the clock strikes noon, I helped myself to one, two, or as many as my heart desires, pieces of rich and fudgy brownies. The brownies were baked the day before and they tasted perfect the day after. The brownies had a dense texture and the nearly melted chocolate chunks here and there keep them tasting moist.
After devouring the brownies, I wanted something salty to “wash off” the sweet taste in my mouth. I scanned across the kitchen counter and spotted a bag of kettle chips. So this was my balanced breakfast, ops I mean, lunch: brownies and chips.
I found the recipe to the brownies from Amy’s food blog, Sing for your Supper. Amy called these brownies “guaranteed brownies” and I couldn’t agree with her more. I made only half as many brownies as listed in her recipe. I have also reduced the amount of sugar in the recipe too since after all, I always tell people that I am not into sweets 
Ingredients:
1/2 cup of unsalted butter
3/4 cup of sugar
2 large eggs
3/4 cup Dutch-process cocoa (regular cocoa is fine too)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1 tablespoon chocolate extract
1/2 cup All-Purpose Flour
1 cup of dark or milk chocolate chips, preferably in large chunks
Steps:
1. Using a microwave, melt the butter. Put the melted butter and sugar into a quart pan. Using very low heat, slowly let the butter and sugar bring to almost a boil. You will see small bubbles form at the edge of the pan. When this happens, the mixture is ready.
2. In another large bowl, mix the eggs, cocoa powder, salt and baking powder until combined. Slowly, put the butter mixture into the cocoa powder mixture by tempering. This is necessary because there are eggs in the cocoa powder and tempering prevents the eggs from being cooked and turn into scrambled eggs.
To temper: put 2 tablespoons of butter mixture into the bowl and mix thoroughly. Repeat until all the butter mixture has been mixed in. The cocoa powder mixture starts as very thick and thins out once mixed with the butter and sugar.
3. Heat oven to 350 F. Let the batter cool to room temperature while waiting for the oven to heat up.
4. When the oven is ready, gently mix in the flour and chocolate chips until just combined.
5. Line a 8” X 8” brownie pan with parchment paper. Pour the batter into the pan and bake for 22 minutes or until the edge is fully set while the centre is slightly under-baked.
6. Let the brownies cooled to room temperature and then cut into squares.
