Showing posts with label best brownies. Show all posts
Showing posts with label best brownies. Show all posts

Monday, September 15, 2014

The Best Brownies

At the moment, I'm working on The Diva Steals a Chocolate Kiss. As you might imagine, it has a chocolate theme. So I'm working on all kinds of chocolate recipes.

In the world of chocolate, the classic chocolate cake and brownies are funny things. It seems like they would be straight forward but a little too much of this or not enough of that and they're flat, chewy, or dry.

When it come to brownies, there's a spectrum from fudgy to cakey. Somewhere in between is the perfect plain brownie. The one that doesn't need frosting. The one that packs well in lunch boxes and picnic baskets.

The other day, as I was looking through an old bread cookbook of my mom's, I happened upon some recipe clippings. One was on yellowed newspaper. No indication of which newspaper or a date. The recipe is called The Best Brownies.

As I've been looking at brownie recipes, I'm amazed by the amount of butter. Some recipes call for more than a pound of butter. I admit that my arteries clog a bit just reading that. So I liked that The Best Brownies only contained one stick of butter. Granted, the recipe contains a lot of sugar, but I didn't want to cut back until I had tried it. Plus, it contains 1/2 cup of unsweetened chocolate, so it needs a bit of sugar to handle that big dose of pure chocolate.

The brownies turned out just right. I like that they're not too tall. They're not fudgy but nicely moist. The mysterious Best Brownies are winners in my book!

The Best Brownies

1 9x9 square pan or 1 8x11 rectangular pan

1/2 cup flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup sugar
1 teaspoon vanilla
2 eggs, room temperature
1/2 cup chopped walnuts (optional)

Grease the pan. Preheat oven to 350.

Combine the flour, cocoa, baking powder, and salt and stir well with a fork to combine. Set aside.

Cream the butter with the sugar and vanilla. Beat in the eggs. Beat in the flour mixture. It will be quite thick.

Pour into pan. Bake 20-25 minutes.

Lovely thick batter.

Top smooths out while baking.

Are they the perfect brownies?