The Return of the Brownie…From Scratch.


I admit, I’m afraid of making brownies from scratch. The many, many failed attempts to make brownies resulted in either bricks or tasted more like chocolate cake gone wrong.

And I got curious again. Alas Albertsons did not have any brownie mix on sale and I needed, needed some fudgy goodness.

The brownie looks a bit thin but only because I baked it in a bigger pan than the recipe called for. It’s the perfect mixture of a cake-like-fudgey brownie. I’d use this recipe paired with frosting or made into Nanaimo bars (an earlier recipe that didn’t turn out as well as hoped). However, I still like my brownies dense and fudgy – with no hint of chocolate cake …I guess the search is still on.

Just a few tips & tricks

– If you only have a 9 x 13 pan, double the recipe (sorry, can’t tell ya how long to bake)
– If you have a 9 x 9 pan, the brownies turn out a little thinner but only bake for 20-22 minutes
– Never overbake your brownies! Brownies are ready when a few wet crumbs cling to the toothpick. Bake any longer and well, you might as well have baked chocolate cake. Bad.


  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

    (Use spatula or whisk) In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Mix until combined – do not overbeat! Spread batter into prepared pan.

    Bake in preheated oven for 25 to 30 minutes. Do not overcook.


    3 thoughts on “The Return of the Brownie…From Scratch.

    1. WOW that’s amazing!! didn’t know you cooked so much good stuff! Are you planning to write you own cookbook? it’s really really cool…. :-) I just don’t know how you find the time for all this :-?

    2. Hi, I love fudgey brownies and think cakey ones are inferior. So i thought i would share a tip:

      i learned is the higher ratio of egg to everything else, the more cakey the brownies. I recommend using 1 1/2 times the amount called for (thus having a bigger batch of brownies… which is always a shame) and still using 2 eggs. (3/4 cup butter, 1 1/2 cups butter, etc.) This might just get rid of the last bit of cakeyness. Good luck!

      (you can also skip the leavening agents like baking soda and baking powder… they are just in there to make it fluffy!)

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