Brownies are perfect for any occasion, for any gathering. Whether it’s time to prepare a dessert for a group of guys working the construction crew or a day of the ladies getting together to quilt, brownies are always a favorite. They never fail me!
Here is my favorite recipe for Brownies, along with a few additions and time saving tips.
MY FAVORITE BROWNIE RECIPE
- 1 cup butter (two sticks)
- 2 cups sugar
- 2 eggs plus 2 egg yolks
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 tsp. baking powder
- 3/4 cup cocoa (I like Hershey brand)
- 1 1/4 cup all-purpose flour
Melt butter and and dissolve sugar together, in microwave or in small sauce pan. Butter melts faster so allow sugar to dissolve in the melted butter after removing from heat source. This takes about five minutes.
When butter and sugar is warm, not hot, to the touch, add eggs and egg yolks. Stir. Add vanilla and remaining ingredients. Stir to combine completely. Spray a 9 inch square pan with a good quality pan spray. Pour in brownie mixture and bake in preheated 350 degree oven for 40-45 minutes. Brownies should be well-done around the edge and just set in the middle. Allow to cool while in the pan to completely set the middle.
Options and tips for these amazing Brownies:
This 9 inch size pan will make a thick brownie. If desired, use a larger pan for a thinner brownie and adjust baking time accordingly.
Try baking these in small cupcake pans for bite size brownies.
By allowing sugar to dissolve in the melted butter, this will form the paper-like topping on the brownie while baking.
To save time, measure the flour, cocoa, baking powder and salt into zippered plastic bag. Label and date. Have on hand for the time you need a quick dessert.
The additions I may add to MY FAVORITE BROWNIE RECIPE include:
1 cup chocolate chips and 1 cup chopped pecans, (or any two-cup combination using: coconut, white chips, peanut butter chips or walnuts.)
Try drizzling the top, before baking, with 1/4 – 1/2 cup caramel ice cream topping and 1/2 cup chopped pecans.