½ C butter (110gm)
1 C light brown sugar
1 t vanilla
¼ C good quality cocoa (I use Van Houten)
⅓ C flour (white or whole wheat or a mix of both)
about ⅓ C bitter chocolate chips
about ⅓ C chopped pecans or walnuts
Preheat oven to 180ºC (350ºF). Melt the butter by placing your metal mixing bowl in the preheating oven. While you do that, get your other ingredients ready.
When the butter is nearly melted, take it out of the oven (Use a hot pad!) and mix it around until it all melts (a little not completely melted doesn't matter). Whisk in the sugar.
Then whisk in first the eggs, then vanilla, then cocoa, then flour. Stir in the nuts and chocolate chips.
Spread in an 8 inch square pan lined with cooking paper and bake for 25-28 minutes or until cooked. (A toothpick will come out clean - unless it hits a chocolate chip. You can also gently touch the top and it should no longer be doughy soft.)
If you want to ice them, after they are removed from the oven, place a thin (dark) chocolate bar on the top. After a minute or two, spread it around.
Cool on a wire rack. They're good the next day, too. If you make more than you will eat, individually wrap and freeze them in a freezer bag.
Preheat oven to 180ºC (350ºF). Melt the butter by placing your metal mixing bowl in the preheating oven. While you do that, get your other ingredients ready.
When the butter is nearly melted, take it out of the oven (Use a hot pad!) and mix it around until it all melts (a little not completely melted doesn't matter). Whisk in the sugar.
Then whisk in first the eggs, then vanilla, then cocoa, then flour. Stir in the nuts and chocolate chips.
Spread in an 8 inch square pan lined with cooking paper and bake for 25-28 minutes or until cooked. (A toothpick will come out clean - unless it hits a chocolate chip. You can also gently touch the top and it should no longer be doughy soft.)
If you want to ice them, after they are removed from the oven, place a thin (dark) chocolate bar on the top. After a minute or two, spread it around.
Cool on a wire rack. They're good the next day, too. If you make more than you will eat, individually wrap and freeze them in a freezer bag.
You can make cherry brownies by adding ¼ C dried cherries that have been soaked overnight in brandy, and omit the vanilla. Don't add the soaking liquid.
For more cakey brownies, use these measurements:
½ C butter (110 gm)
1 C light brown sugar
2 eggs
1 t vanilla
⅓ C good quality cocoa
½ C flour
scant ¼ t salt
¼ t baking powder
⅓ C bitter chocolate chips
⅓ C chopped pecans or walnuts
For more cakey brownies, use these measurements:
½ C butter (110 gm)
1 C light brown sugar
2 eggs
1 t vanilla
⅓ C good quality cocoa
½ C flour
scant ¼ t salt
¼ t baking powder
⅓ C bitter chocolate chips
⅓ C chopped pecans or walnuts
These look delicious!! What cocoa do you use? I never have luck with brownies, so I want to make sure I follow this recipe to a T.
ReplyDeleteI use Van Houten. My only tip would be to be careful about the cooking time. If they're overcooked, they become dry; of course, undercooked are gooey. Good luck!
ReplyDeleteBig hit in our house! Thankyou!
ReplyDeleteI'm a little slow on this reply, but I'm happy to hear that the brownies were a hit!
ReplyDeleteFor a little extra decadence, place a thin, dark chocolate bar on top of the brownies when you take them out of the oven. After about 10 minutes, spread it around evenly; it will harden as it cools, leaving a thin layer of icing. Delicious!