Holding true to my “Ugly photo means great food” rule
I’ve had this recipe saved for a LONG time. It finally seemed like a good time to dig it out and make it a few nights ago. I figured that after eating almost-entirely vegetables, with a tiny bit of lean meat for dinner I could justify eating half a pan of brownies…. you with me on that? Good. 🙂
They were delightful, no surprise. And, by the way… the batter for these is the absolute best brownie batter I’ve ever eaten. Someone needs to make this into a brownie batter ice cream. NOM
Ingredients:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa (I used Hersey’s Special Dark since I don’t have & can’t find Dutch-process cocoa
anywhere)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional (I left it out)
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips
Directions:
Pre-heat the oven to 350°. Spray a 13×9 inch pan lightly with oil.
Either in the microwave, or in a small saucepan on the stove top, melt the butter, then add in the sugar. Stir together, then heat again and stir once more.
As the butter/sguar heats up the second time, beat the eggs in a bowl of an electric mixer, then combine with the cocoa, salt, baking powder and vanilla (and espresso if you’re using it).
Blend in the sugar & butter mix until smooth.
Add in the flour and chocolate chips and mix until well combined and smooth.
Pour the batter into the pan and bake for 30 minutes or until a knife/toothpick/something comes clean when inserted.
Let cool completely before cutting.
Source: King Arthur Flour
