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There must be a zillion brownie
recipes floating around, and we've tried many of them. This one is our particular
favorite.
Almost any fat or oil can be used in this recipe. Margarine, butter, vegetable shortening,
or light flavored oils (for example, safflower, canola, or corn) each affects the taste
and texture of the brownies differently. Find the one you like best.
We feel that butter leads to the best results. If you prefer the taste of margarine
in your baking, go ahead and use it. If you use margarine because it's better for you, use
the butter. This is not a health food recipe. In fact the surgeon general
recommends that you do not drive a car or operate power equipment after eating these.
We also noticed a marked improvement in these brownies when we started using a good
cocoa powder. We're partial to the Dutch cocoa from Penzeys Spices.
Servings: 24
| 1 c |
melted butter |
2/3 c |
cocoa powder |
| 2 c |
white sugar |
1/2 tsp |
baking powder |
| 2 tsp |
vanilla extract |
1/2 tsp |
salt |
| 4 |
eggs |
12 oz |
chocolate chips (optional) |
| 1 c |
flour |
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1) Preheat oven to 350.
2) Combine melted butter, sugar, eggs, and vanilla. Mix until smooth.
3) Add the remaining ingredients (except optional chips) and mix until smooth.
4) Stir in the chocolate chips if you choose to use them.
5) Grease a 13x9 baking pan, and spread the brownie batter evenly.
6) Bake 35-45 minutes until a knife inserted in the middle comes out clean.
note: (Most recipes say the brownies should bake for 20-25
minutes, but ours have always taken longer. If you are unsure about your oven, start
checking for doneness after 20 minutes or so, and remember how long it takes.)
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