Happy Saturday, everyone! As I write this, it is cold and snowy outside. I think there is nothing better on a winter Saturday than a batch of warm, fudgy brownies and a glass of milk.
When making this recipe, I would recommend heating the butter/sugar mixture several times. It takes some time, but the shiny crust is well worth it.
1 c. butter
2 ¼ c. sugar
1 ¼ c. cocoa
½ t. salt
1 t. baking powder
1 T. vanilla extract
1 ½ c. flour
2 c. (12oz bag) chocolate chips
Preheat the oven to 350° F. Lightly grease 9×13″ pan.
In a medium-sized microwave-safe bowl, or in a saucepan over low heat, melt the butter, 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 butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on the brownies. Transfer the mixture to a mixing bowl.
Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating until smooth; then add the flour and chips, beating until well combined. Spoon the batter into the prepared pan.
Bake the brownies for 28 to 30 minutes, until a toothpick inserted in the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set on the edges and in the center. Remove them from the oven, and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking into the center as they cool. Cool completely before cutting and serving. Yield: 2 dozen brownies.
Do you have a favorite recipe? I’d love to hear about it!