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.
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.