Who doesn’t love brownies?  Fudgy goodness, comfort food at its best.

Here is my favorite recipe for brownies, it is a great “pantry staple” type recipe, no fancy melted chocolate, very little fuss.  And did I say fudgy?

Let’s start this!

Get that oven set to 350 degrees.

prepare an 8×8 pan by greasing with some pan spray or a thin coat of soft butter or shortening. You can make a parchment sling like I did if you wish, makes it easier to remove from pan, and you can protect a non-stick pan, not having to cut the brownies in the pan.

Are you sick of looking at my giant sugar and flour containers yet?  Speaking of that it looks like I am running dangerously low on white granulated sugar, I don’t know how I could have let that happen, I promise to do better next time.

First you will want to melt the butter, I use the microwave for this, you can use the sun’s rays and a magnifying glass to do this but the microwave is much quicker.  Add the sugar, eggs and vanilla and mix well, it should look like this.

Now you’ve seen me do this before, but I’ll show you again, because this time it involves cocoa, HOW EXCITING!  Mix the flour, cocoa, baking powder, and salt together with a whisk, making sure to get rid of any cocoa lumps in the process.  You’ll notice only 3/4 cup of flour, yes you read that right, that is what makes this more of a very moist brownie and less like a cake.

I told you, cocoa really livens up the party!

Now take that dry mixture and dump it all at once into the wet, buttery goo that we mixed up a few minutes ago, you didn’t lose it did you?

Now just mix it in using a spoon, or if you wanna be like me (and why wouldn’t you) you can use this funky tool, it’s from the Williams Sonoma Dr. Seuss collection.  No not really, it is a “dough whisk” that I won at a baking demonstration years ago because I’m so much smarter than everyone else, OK maybe not smarter, but luckier?  Don’t over mix, little lumps are OK, just like in quick breads.

Should I do it, will it be too much chocolate?  Shush, there’s never too much chocolate!

I went with a 1/2 cup of chocolate chips.  You could also add a 1/2 cup of walnuts or pecans if you want

Yeah, that’s better!

Just mix-em in and pour into your prepared pan.  Smoosh it around a bit get it distributed nice and evenly.

Now put them in that preheated 350 degree oven, you remembered to preheat right?

Bake for 30-40 minutes, I know that this is a large window, but all ovens are different, pans will perform different, so we just need to start checking at about the 30 minute mark.   They are done when the center of the brownies are puffed, the top is cracked and the brownies have started pulling away from the sides of the pan.  A cake test won’t work well here, because brownies are fudgy and they will still be gooey even when fully baked and hot.

Here is how they should look.

Looks good doesn’t it, they look done!

Now this is the hardest part, but you really need to let them cool, step away, resist the urge!  Once cool slice into 2 pieces, OK maybe more if you aren’t feeling gluttonous.  and here they are in all their fudgy goodness.

Click here to print recipe

  • 3/4 cup melted butter
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


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2 Responses to Brownies!

  1. Patty Collins says:

    I made the brownies for work one day and everyone liked them so i told them about this website. I also had to tell them about the $50 bit in canada when you were with dad, everyone wants your address so i gave it to them. I also made the zucchini bread but added cinnamon chips to it and it is good.

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