Recipe by dmac085
I was about to toss the empty flour bag when the word "brownie" jumped out at me. Yeah, I know "who needs ANOTHER brownie recipe?"...those of us who have a cookbook devoted exclusively to chocolate or brownies, that's who! =D
Top Review by bakergirl #4
i made these this morning and they are FANTASTIC! they are just the perfect density. thick, fudgey,chewy, moist, the ideal combination of fudgey and cakey. great great recipe!!
- 236.59 ml butter
- 532.32 ml sugar
- 295.73 ml Dutch-processed cocoa powder
- 2.46 ml salt (1 tsp if using unsalted butter)
- 4.92 ml baking powder
- 14.79 ml vanilla extract
- 4 large eggs
- 354.88 ml king arther unbleached all-purpose flour
- 473.18 ml chocolate chips
- 118.29-177.44 ml chopped pecans (or favorite) (optional)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Lightly grease a 9x13 pan.
- In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
- Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Transfer the mix to a mixing bowl.
- Stir in the cocoa, salt, baking powder, and vanilla.
- Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
- Spoon the batter into the prepared pan.
- Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
- The brownies should feel set both around the edges and in the center.
- Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help preven the brownies from sinking in the center as they cool.
- Cool completely before cutting and serving.