One-Bowl Brownies

I have a hangover. A football hangover.

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I went back to Lincoln last weekend for an epic Saturday night brawl: Miami at Nebraska.

It had all the makings of a marquee match-up: an old rivalry reborn, decades of Nebraska playing on Miami’s turf, celebration of the momentous 1994 national title game, and the promise of the season ahead. Every Nebraska fan has a nostalgia for those 1990s teams, but it’s especially strong for those of us who came of age during the glory days.

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By the 7pm kickoff, Memorial Stadium was on her feet. We barely sat down all night. I lost my voice for four days.

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Photo from Husker Athletics

And I wish I were right back there again this week.

Anyway, whether you’re tailgating, watching a game at home, or you don’t give football a passing glance (I’ve heard such people exist!), you will love these easy, chocolatey brownies.

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Ditch the box; these are so much better.

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Easy One-Bowl Brownies
From smittenkitchen.com
Serves 16

3 ounces unsweetened chocolate, roughly chopped
1/2 cup (1 stick) unsalted butter (plus extra for pan)
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup flour

Heat oven to 350 degrees. Line an 8×8-inch square metal baking pan with foil or parchment, extending it up two sides. Lightly butter the foil, or coat with nonstick cooking spray.

In a medium microwave-safe bowl, melt chocolate and butter in 30-second bursts, stirring each time until smooth. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula. Spread batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Let cool. Carefully lift foil out of pan and place brownies on a flat surface. Cut into 16 squares, or as desired.

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