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Brownies, homemade, quick and easy!
So much better than store-bought brownies or the ones made from a box and easy to make!
Here's how to make the best brownies you will ever eat, homemade, quick and easy. They are totally better than the ones you buy or the ones you make from a box. These are not dark fudgey gooey ones. These brownies have a light, unique texture.
I've had this recipe for so long I don't remember where it came from. These brownies, made from scratch, are quick and easy to make and the results are consistent. You will become known for your scrumptious brownies and they will be requested for all the potluck lunches at work and for school lunches. Quick, easy, simple, and no special ingredients needed.
I've been making these brownies for more than 50 years and until recently I used a 9" square pan. Then I came across a mention of a Baker's Edge brownie pan and I ordered one. I liked it so much I ordered a second one. This pan is specifically designed so that you get two delicious, chewy edges on every individual serving. A spatula that fits the pan perfectly is included. You can use this pan to bake other things, such as bars, cobblers, cakes, breads, gingerbread, and best of all (other than brownies) Cheddar Jalapeno Cornbread! (yum) (See below for additional comment.)
3/4 cup flour
1/4 teaspoon salt
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla
enough powdered cocoa to make a light brown batter (start with 2 tablespoons)
Set the stick of butter out in a bowl and allow to soften. Cream butter and sugar together. Add the eggs, flour, salt, and vanilla and stir to mix. Add the cocoa and stir until thoroughly mixed and the batter is a pale brown. Bake in a greased pan in a pre-heated 350 degree oven for 20 minutes.*
* the time of 20 minutes is for a square pan. If you are using the Baker's Edge pan, the cooking time may be shorter, so check them after 15 minutes.
- add chopped almonds or walnuts
- omit the cocoa and call them Blondies
- substitute special dark cocoa
- divide the batter in half, add cocoa to one half of the batter, then alternate spoonfuls in the pan and drag a table knife through the batter to make a marbled effect.
These freeze well. They can be iced and are really good with cream cheese icing. They are sinful with vanilla ice cream on top.
12/4/13 -- I used the Baker's edge brownie pans for our cornbread dressing this Thanksgiving and Wow, we've found the perfect pan for holiday dressing!
Recipe for Chocolate Icing
Here's a recipe for chocolate icing to pour over the brownies: Melt 1 stick of butter in a pan. Add 4 tablespoons of cocoa and 1/2 cup of milk. Heat just to a boil. Pour over 1 box of powdered sugar. Mix well, add 1 teaspoon vanilla. Pour over brownies. Decadent. This makes a lot; you can use half and freeze half.