I’ve been on a brownies kick lately ... a two-batches-a-week kick. It started with a desire to make a treat for our ski day lunch. Something sweet, something homemade, and something I could whip up with ingredients I had on hand.

I have to admit my past success with brownies has been mixed. For large gatherings, I am a fan of Ina Garten’s brownies, but I have found that children aren’t very fond of them. I used to always keep a box of brownie mix on hand, but no more – after tinkering with a few recipes I found online, I have come up with winning brownie recipe.

These brownies are easy to pull together and have a moist, fudge-like texture.

Brownies

1 ¼ sticks butter

1 ¼ Cups sugar

2/3 Cup cocoa

2 Tablespoon brewed coffee

1 Teaspoon vanilla

1/2 Teaspoon salt

2 eggs, lightly beaten

½ Cup flour

½ Cup chocolate chips

Preheat oven to 350 degrees. Prepare an 8” x 8” x 2” pan with overlapping pieces of parchment paper, leaving at least a 1” overhang (for easier removal from pan.) Melt butter with sugar in a medium size saucepan over low heat. Add cocoa, coffee, vanilla, and salt. Cool slightly before adding eggs. Beat well after eggs are added. Stir in flour, mixing just until incorporated. Chocolate chips can be stirred into the batter or sprinkled on top. Spread batter evenly in prepared pan and bake 25-30 minutes.

Cool slightly before cutting into 16 pieces.

I like to use the parchment to remove the brownies from the pan and then cut strips of that same parchment to separate layers of brownies for storage.