Monday, June 29, 2009

Fudgy Scratch Brownies

FEATURED PANTRY ITEMS: Cocoa powder, flour, sugar

I know that everyone has their own brownie recipe but I just recently started avoiding the boxed mixes. I have always had a weakness for brownies but I like the kind that melt and ooze chocolate in your mouth. I do not enjoy the cake style brownies and so I set out on a quest to find the perfect brownie recipe from scratch. I stumbled across this one in, of all places, one of my food storage cookbooks. I added some peanut butter chips and chocolate chips at the request of my 11 year-old son. They turned out beautifully and even more important, they were everything I love in a brownie. I will be making these all the time now.

1 C butter, melted

2 C Sugar

2 t. Vanilla

4 eggs

3/4 C Cocoa

1 C flour

1/2 tsp baking powder

1/4 t salt

3/4 Cup chocolate or peanut butter chips (optional)

Beat melted butter and sugar until well mixed. Add vanilla and eggs one at a time. Beat Well after each addition.

Mix cocoa, flour, baking powder and salt together. Add to butter mixture and mix well. Add chocolate or peanut butter chips if desired.

Line a 9x13 pan with parchment paper (Allow parchment paper to come up over the ends of pan. This way you can easily lift the brownies out of the pan when they are finished cooking. Lightly grease and flour parchment paper. Pour in brownie mixture. Bake at 350 degrees for 30 to 35 minutes or until a cracked outer layer forms on brownies.

Remove from pan using parchment paper as handles and cool before cutting.

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1 comment:

Frieda said...

Oh, yum! Cut your recipe in half, bake it, and eat it all by yourself! Ahem...speaking from experience....

P.S. I have to remember to have baking soda and salt as an important part of my food storage. Thanks for the reminder!


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