Have you ever had one of those days where you think it is almost the weekend, only for someone to tell you that we are only halfway there? (Rude!) Then you get home, rummage around for some kind of treat, and realize your fridge has nothing in it but… vegetables.

Never fear, there is a good chance that you have everything you need for these brownies. They come together easily, don’t make too many dirty dishes, and will rescue you from your past healthy decisions.

Makes: One 9×13 tray of brownies. I refuse to comment on how many servings that should be.

Ingredients:

• 1 1/4 cup (283 g) unsalted butter, plus extra to butter the dish
• 1 1/2 cups (300 g) sugar
• 1 cup (120 g) AP flour
• 3/4 cup (65 g) cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3 eggs
• 1 tsp vanilla
• 1 tsp molasses

Directions:

1. Preheat oven to 350 degrees
2. Butter a 9×13 casserole dish – see note
3. Melt butter (1 1/4 cups) and sugar (1 1/2 cups) together, until the chunks of butter have just about disappeared. Remove from heat and set aside for butter to finish melting.
4. In a large bowl, stir or whisk together flour (1 cup), cocoa powder (3/4 cup), baking soda (1 tsp), and salt (1/4 tsp)
5. Stir together eggs (3), vanilla (1 tsp), and molasses (1 tsp) – stir well here, the molasses is sneaky and will try to hide at the bottom of the bowl
6. Add the egg mixture to the dry ingredients, then the cooled butter/sugar mixture, and stir just until combined
7. Bake for about 20 minutes, until the brownies have set but are still a bit gooey in the centre
8. Try to let cool before cutting. Or if you prefer not to wait, scoop the hot brownies out of the dish and serve with ice cream

Notes:

• You could line the casserole dish with parchment instead, but then you wouldn’t get the buttery brownie edges.