My kids just love brownies. In fact, it could be their favorite kind of dessert. They really are not cake and icing kind of boys. Actually, the whole family is that way. We hate icing! Is that wrong? My husband will not even eat any cake, cupcake etc if it has icing on it. We would just all rather have the cake part! So with that being said, I bake a lot of brownies, cookies, and breads for our desserts. I believe (and my family does too) this is one of the best brownie recipes. They are fudge like but also soft and chewy. They are simply outstanding. I hope you enjoy them as much as my family 🙂
Here is the recipe:
Yields: 24 brownies (2 inch)
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
1 Tablespoon (3 teaspoons) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
1 1/2 cups chocolate chips (semi sweet)
Preheat oven to 350*F and lightly grease a 9″x13″ pan. If desired, line bottom of pan with parchment paper.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, espresso powder and vanilla. Stir until fully combined and smooth.
In a medium sized bowl, melt butter in the microwave (or melt in a small sauce pan on the stove). When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Make sure the butter mixture is warm, but not too hot, or it will scramble your eggs.
Add the flour and chocolate chips to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed.
Bake brownies about 30 minutes(in my oven they are done in 25 minutes). Test for doneness by inserting a toothpick in the center of the brownies and making a little divit so you can see the center a bit. You should find moist crumbs, but no wet batter.
Cool pan on wire cooling rack.
Recipe was adapted from King Arthur Flour
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