6.06.2013

Brownies Brownies Brownies


I have always believed that homemade brownies are the best.  My mother made brownies from scratch and I never understood the whole box thing, since it really takes almost very little time extra to just use your own ingredients.  

So this is my own recipe.  I have used many a recipe for brownies and have adapted this from all of them.   They are a soft, rich and moist brownie.  The key to a moist brownie……is in how long you bake them.  You will think they are underdone – but that’s when its right!  

Here you go!


Rich, Moist Brownies

1 c flour
½ t baking powder
¼ t salt

2 c sugar
4 eggs
2 t vanilla

1 c butter (2 sticks)
4 squares semi-sweet chocolate.  You can use unsweetened as well, but I recommend a high-grade chocolate. 

1 c chopped pecans – optional

Preheat oven to 325 degree. 
Prepare a glass 9x13 cake pan.  I use Bakers spray, basically it’s Pam with flour. 

Sift the flour, baking powder, and salt into a bowl.   In a separate bowl, add the sugar and eggs.  Beat well.   Once mixed, add vanilla and mix well.    In a medium saucepan, melt the butter and chocolate.  Cool slightly.  Then pour the chocolate mix into the sugar/egg mix.  Mix well with a wire whip, making sure it is well-incorporated.    Add flour mix to the mix.  Mix thoroughly.  Pour into prepared pan. 

Bake 30-35 minutes.  Check the brownies after about 25 minutes.   They will NOT come out clean when you place a knife in the middle.  They will be SLIGHTLY wet.  You don’t want Lava Cake brownies, you want them to be slightly more firm, BUT NOT overdone.  Watch carefully because time will vary according to your oven. 

Remove from the oven and place pan onto wire rack.  Score when they are still warm.  Cool completely in the pan.