PMS Brownies

PMS Brownies

This was the last recipe that I made in Connecticut before leaving for Tennessee. I’m not going to miss that tiny 1960’s kitchen at all! It had a tiny amount of counter space and the worst stove and oven I’ve ever used before! The cabinets were made of metal, which I had never seen before. I have a fancy double oven and 5 burner range in our new house. It does make me more efficient! I baked brownies and a batch of cookies at the same time for the first time ever. Now only if our refrigerator would arrive…

PMS Brownies

This is probably the most “simple” recipe in all of Extreme Brownies. When I say simple I mean it’s the only recipe that’s not stuffed, coated or smothered in something else! I went with this recipe as we didn’t have much food left while we were getting ready to move.

The recipe may be more basic but don’t be too quick to dismiss it. These brownies are not for the faint hearted (probably why the author calls them PMS brownies). They’re supremely rich, dark and dense. We could each only manage one small square in a sitting. I had to microwave mine to make it more gooey. I’m pretty sure I ended up putting these in the freezer since we couldn’t finish off the pan by ourselves in a few days. That has NEVER happened before with a batch of brownies in our house.

PMS Brownies

PMS Brownies


3 sticks unsalted butter

2 cups bittersweet chocolate chips

6 large eggs, at room temperature

3 cups sugar

1 tsp salt

1 tbs vanilla

1 1/4 cups cake flour

1 cup + 2 tbs cocoa powder (I used Hershey's special dark)


  1. Preheat the oven to 350 F. Line a 9x13 inch pan with aluminium foil and lightly grease.
  2. In a small saucepan over medium heat combine the butter and chocolate and melt over low heat. Stir until smooth. Turn off the heat.
  3. In a large bowl whisk together the eggs, sugar and salt. Stir in the melted chocolate and then the vanilla.
  4. In a small bowl whisk together the cake flour and cocoa powder. Stir into the chocolate mixture until just combined.
  5. Pour the batter into the prepared pan and bake for 35 minutes. Remove and set aside to cool. Once cool refrigerate overnight.

adapted from Extreme Brownies

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