In a medium bowl, mix together all the ingredients listed in the dry brownie batter section. Set aside.

In a large bowl, blend all of the ingredients listed in the wet brownie batter section together.

Slowly start adding the dry brownie batter to the wet brownie batter, all the while stirring the ingredients together. Mix together very well until there are no traces of dry mixture.

Add in any bonus items to the batter. I like to add a tablespoon (or two) of Nutella to give the brownies that extra chocolatey taste.

Spread brownie batter into a 13x9-inch metal pan evenly.

Once oven is ready, put the pan into the oven for 22 minutes or once a toothpick is able to be inserted into brownies and removed without a trace of brownie.

This is the most important part - immediately cut brownies (I generally cut them into 24 pieces) and place in a Tupperware or airtight container. You will see that as soon as you close container it will begin to accumulate moisture and "sweat". This is good - you are locking in the moisture and preventing the brownies from drying up!

Wait 15 minutes or more to allow brownies to cool. Get a large glass of milk and enjoy!

Tip: Make sure to leave any surviving brownies in the container :)

Submitted by: David Avellan