Best-Ever Brownies

14 Mar

Best-Ever Brownie

Are you in a mood for brownies?  I have been craaaaaving chocolate all week, so finally I caved and whipped up a batch of the Best-Ever Brownies.

Made from scratch.  That’s how I roll.

After you see this recipe and taste these brownies, it’s how you’ll roll, too.  No more boxed brownies.  Why bother, when you can create a brownie of this caliber from ingredients in your pantry?  These brownies are rich, with a slightly crusty surface and a gooey center.  Eat them plain, eat them with whipped cream, eat them warm with vanilla ice cream.  Just eat them quickly, because they do tend to dry out after a few days, even in a covered pan.

Best-Ever Brownies

1 1/2 sticks butter, melted (I’ve never tried them with margarine, so I’m just not sure about substituting…)
2 c sugar
1/2 tsp salt
3 eggs
1 c unsweetened cocoa powder
1 c all-purpose flour
1 tsp espresso powder

Preheat oven to 350.

In a large bowl, combine the melted butter with the sugar and salt.  Whisk in the eggs, one at a time.  Stir in the cocoa powder, flour and espresso powder.

Transfer the batter (it’ll be a thick, spreadable, almost grainy batter – you’ll have to push it into the corners of your pan) to a greased 9″ x 9″ baking pan and bake until just set, 25 to 30 minutes.  Let cool about 10 minutes before slicing and serving.

The Batter


One Response to “Best-Ever Brownies”

  1. frugalfeeding March 14, 2012 at 12:35 pm #

    They certainly look incredible 🙂

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