***My blog now resides at www.allthelittlereasons.com Please join me there to see all of the posts from this blog, as well as my new ideas, tutorials, recipes and musings!***
I don’t really like homemade brownies. I love how the box mix is chewy with that glossy top and slightly crunchy edges. When I make them from scratch, I don’t seem to be able to replicate that….until I found this recipe. It was a hit so I’m sharing it with you this Valentine’s Week!! Quick note — Mine were very dark because I used black cocoa powder, so don’t be surprised if yours look more brown than black.
Rich Fudgy Brownies
If you prefer to cook by scale weight, which is more accurate, those are listed too!
8 oz. (1 cup) unsalted butter; plus more for the pan
15¼ oz. (2 cups) granulated sugar
4 large eggs, lightly beaten
½ tsp. pure vanilla extract
2½ oz (¾ cup) unsweetened cocoa powder
3 oz (2/3 cup) unbleached all-purpose flour or almond flour (for gluten free)
½ tsp. baking powder
½ tsp. table salt
1. Preheat oven to 350°F and position rack in the center of the oven. Butter an 8-inch square baking pan or line with parchment paper.
2. Melt the butter in a medium saucepan. Add the sugar and whisk until well combined. Add the beaten eggs and vanilla and whisk until well blended. In a large separate bowl whisk together the cocoa, flour, baking powder and salt. Transfer butter mixture to bowl with flour and stir with spatula or wooden spoon until batter is smooth.
3. Spread into prepared pan and bake for approximately 37-40 minutes. Insert a pairing knife or steak knife straight into center. If it comes out clean or with just a few moist crumbs, the brownies are done. Let cool completely in pan on rack.
Can’t you just see these cut out with heart cookie cutters for your Valentine? Or they would be amazing cut into little squares and dipped in melted chocolate for a Valentine’s Fondue night! However you eat these, I hope you love them!