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.
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
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.