Don’t bother with boxed brownie mix

If beet pulp or boxed mixes aren’t your thing, here’s an easy-to-follow, from-scratch brownie recipe that hasn’t failed me yet.

It comes from celebrity chef Rachael Ray and features simple pantry staples that most home cooks have on hand.

Even though the recipe is basic, it doesn’t skimp on butter or sugar. If you’re looking for a quick, simple and chocolaty way to indulge this Valentine’s Day, this just might be the treat.

The Best Basic Brownies

From Rachael Ray Every Day, September 2009

2 cups sugar

1 1/2 sticks melted unsalted butter

1/2 teaspoon salt

3 eggs

1 cup unsweetened cocoa powder

1 cup flour

Preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan. In a large bowl, combine sugar, melted butter and salt. Whisk in eggs, one at a time. Stir in cocoa powder and flour. Transfer the batter to the baking pan and bake until just set, 25 to 30 minutes; let cool.

Yield: 9 servings