Brownies - The Very Best Brownies Recipe
Is there anything better than a brownie? Brownies are one of the first things I ever baked – when I was about 5 years old, using the old standby that comes in the red box. I learned to read early, but a large part of what I wanted to be able to read was the RECIPES! Especially to be able to read the recipes and directions on the back of cake and dessert boxes. They called to my kindergarten self with a Siren song that I can still hear oh-these many years later. My sister and I had an unspoken agreement – once we’d gone through at least half of the batter (taste testing, of course) and the brownies were done, I got the outside edges, leaving her all of the more gooey, fudgy inside.
Brownies are still among my favorite recipes. Over the years I've tinkered around until I've found what makes me smile. This recipe for chocolate brownies walks the line between cakey and fudgy – and it does it very successfully. A couple of hints to make this brownies recipe really turn out –
- Sift the dry ingredients together in a separate bowl. This helps combine things before you begin to mix the batter, avoiding over mixing.
- Mix together the sugar and eggs separately. This also avoids over beating the eggs, which gives a more cake-like texture.
- Mix the final batter as little as possible – only until you don’t see any more dry ingredients. This is really important.
- And do not over bake! You want to bake the brownies only until a tester comes out of the center with a few moist crumbs.
That’s it – you can tell that the number one rule for brownies is not to over do anything – mixing OR baking. Otherwise this is one of the simplest recipes for brownies you’ll find. I love great food – I do not love ‘fussy’ food. And this is a perfect example. So try this one. And get a great big glass of milk – you’ll need it!
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 2/3 cup cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
1. Preheat oven to 350F. Butter and flour a 9x13 inch baking pan or casserole dish.
2. In a large saucepan over moderate heat, melt the butter. Remove from heat.
3. In a small bowl, lightly whip the eggs. Stir sugar and vanilla into eggs and set aside.
4. In a separate bowl, shift together flour, cocoa powder, salt and baking powder.
5. Add sugar mixture to melted butter and mix well. Add flour mixture to sugar mixture and mix just until combined - about fifty strokes with a wooden spoon.
6. Spread batter into the prepared pan and bake in the preheated oven for 25-30 minutes. Do not over bake!
7. Frost brownies while they are still warm with Frosting for Brownies, and allow to cool completely before slicing.
Serves: 24 generous brownies
How to Make Vanilla Extract
- 1 ¼ cups butter
- 1 ¼ cups cocoa powder
- ¼ cup honey
- 2 tablespoons vanilla extract
- 3 cups powdered sugar
- Over low heat in a small saucepan, melt butter.
- Stir in remaining ingredients and beat to combine. Pour warm frosting over brownies while they are still warm, and allow to set. Allow brownies to cool completely before cutting.
Makes enough for a large batch of brownies.
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