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| Rich, fudgy brownies by Lucy Mercer/A Cook and Her Books |
This is my favorite brownie recipe. Forgedabout boxed mixes, (some of which are actually very good). This recipe is just as convenient as a boxed mix because it uses cocoa instead of chocolate. Cocoa is always in my pantry, but chocolate is one of those ingredients that I forget to pick up at the store. Just mix a few ingredients together while you're preparing supper and dessert will be ready right after the dishes are cleared. Homemade vanilla ice cream puts it over the top.
Brownies
2 sticks unsalted butter, melted2/3 cup unbleached all-purpose flour
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla
3/4 cup natural cocoa powder
1/2 tsp. baking powder
1/2 teaspoon salt
1. Preheat the oven to 350°F. Butter a 9-inch-square metal baking pan.
2. Melt the butter in a saucepan. Off the heat, stir in sugar, followed by the eggs and vanilla. Slowly stir in the flour, cocoa, baking powder, and salt, until the batter is smooth and free of lumps.
3. Spread the batter into the prepared pan. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.
4. Cut into squares. Keep the brownies at room temperature, place in a covered container.
Text and images copyright 2010, Lucy Mercer.
2 comments:
Lucy...what a timely post. I needed a quick dessert/snack to throw together for a girls' night craft and chat gathering last night (a rare treat for me, with my house full of boys!). Anyway, I tried your brownie recipe -- fantastic! Rave reviews from all the ladies. I used regular old Hershey's Cocoa Powder because that's all I had in my pantry and they were delicious. Thanks for sharing your recipe!
-Lisa
Those look wonderful. I like fudg-y brownies and will eat any chocolate in the house, so cocoa is good!
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