Here is an ridiculously easy Brownie recipe. Suitable for company. If there is any left.
- 16 Tblsp. Unsalted Butter
- 2 Cups (14oz) Organic Sugar
- 1 Cup (3oz) Dutch Process Cocoa Powder
- 3/4 Cup (3.4 oz) Unbleached White Flour
- 4 Eggs
- 1/2 tsp. Salt
- 1/2 tsp. Baking Powder
- 1 tsp. Vanilla
- 1 tsp. Espresso Powder (Optional)
I use a 2 Quart (4cup) Pyrex Glass measuring cup for the entire process, however a pan or bowl would work just as well. Start by melting the butter.
Stir in the sugar. Return to microwave or stovetop to heat again briefly. I learned this trick from King Arrthur Flour. It helps your brownies get a nice shiny crackly top crust.
Stir again. Please take turns.
Add cocoa powder. Then add eggs one at a time. Dissolve espresso powder into the vanilla and add. Mix together flour, baking powder and salt then add to mixture.
Don’t eat the finished batter. Add nuts now if desired.
Line 9×9 pan with parchment paper. Lightly grease.
Pour into pan and spread out.
Bake at 325° for approximately 25 minutes. I recommend checking a few minutes earlier. Sides will be pulling away from the pan, top should be shiny but set. You cannot use the toothpick test with brownies. By the time the toothpick comes out clean, your brownies will be over done. In all my years of making brownies I have never once had anyone say that the brownies were too fudgie. Ever. Even if I thought they were underdone. So err on the side of fudgie. Your family will thank you.
Tips and Substitutions:
- I use King Arthur Unbleached White Flour, cake flour can also be used.
- White Whole Wheat flour can be used, the brownies will have a bit of texture to them.
- Chocolate chips can be added
- If you want perfectly sliced brownies, throw in the freezer for 30 minutes before slicing.
- For thinner brownies, bake in a 9×13 pan.