Recipe by Sam #3
From Fry's Cocoa Powder comes one of the best brownie recipes I've ever had. They are so soft and chewy it's hard to stop at just one!
Top Review by lotusflwr
Really good brownies!!! I wanted something easy but fudgy to get me over a case of the blahs, so I whipped this up. They are soft and chewy and crust up nice and yummy around the edges (my favorite part!) My husband, his coworkers (and of course me) all loved them.
I went ahead and did 4 eggs since that was all I had left and I didn't want a lone egg haunting my fridge, but I think next time I will try the recommendation to reduce it to 3 eggs since they were a bit cake-ier than I was looking for. (I like fudgy brownies, hence me deciding on this Fudgy Brownie recipe!)
Instead of nuts, I sprinkled 60% cacao Ghirardelli chocolate chips on the top of the batter -- soooo chocolatey! Baked in a glass pan and they were done right at 35 minutes. They came out looking very puffy, almost like a cake, but they settled back down after cooling so don't be too alarmed if you are anti-cakelike brownie -- they fudge up as they cool.
I used unsalted butter so no issues with saltiness. Nicely chocolatey (obviously mine were a bit moreso with the dark chocolate chips), like a really good box mix only better because it's from scratch!
Definitely a keeper recipe. Will never need a box mix again!
- 1 1⁄3 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup butter
- 1 cup cocoa
- 2 cups sugar
- 4 eggs
- 1 1⁄2 teaspoons vanilla
- 1 cup nuts (optional)
Directions See How It's Made
- Stir together flour, baking podwer and salt in a small bowl.
- Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
- Bake for 30-35 minutes at 350°F Cool.