Tuesday, January 28, 2014
Sometimes what you crave is just a really good, high-quality version of a basic favorite. These brownies have no secret ingredients or funky mix-ins, but make no mistake - they are sinfully rich and delectable. Be sure to have some milk handy!
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
1 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
dash of salt
Preheat oven to 350 degrees. Grease (or line with parchment) a 9x13 pan
Cream the butter and sugar together with an electric mixer. Gradually add in the eggs, then the vanilla. In a separate bowl, sift together the flour, cocoa, baking powder and salt. Add the dry ingredients into the wet a little at a time, mixing after each addition. Stir in the last bit by hand - you don't want to over beat this batter.
Spread the batter into the pan and bake in the middle of the oven for approximately 30-40 minutes. At 30 minutes, start checking on it every two or three minutes, giving the pan a little jiggle. When it no longer jiggles in the center and cracks are starting to appear, the brownies are done.
Let the brownies cool for a while or they will not slice neatly. They can still be warm, but not hot.(They actually slice much more neatly if you make them the night before and serve the next day, but some people really want them still warm.)
You may want to cut them on the small side, these brownies are very rich!
Posted by Christa Dunn