Years ago I tried to find the perfect recipe for brownies. The recieps were always too dense, too cakey, not chocolatey enough, not sweet enough or too dry. I finally decided to try my hand at developed a recipe on my own, and boy, did I come up with a good one. If you like fudgy brownies, than this recipe is for you. I dare you to not lick the bowl!
1 cup butter
2 cup sugar
2 teaspoon pure vanilla extract
1 teaspoon almond extract
2/3 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Grease a 9 x 13-inch baking pan. Preheat oven to 350 degrees.
Melt butter in microwave. Stir in sugar, eggs and vanilla.
Tip: Temper eggs by adding a little at time until mixture comes up to temperature. You don’t want to make scrambled eggs!
Beat in remaining ingredients. Pour into greased pan and bake in a 350* degree oven for 25-30 minutes. Do not overcook. Check by inserting a toothpick in the center. If it comes out with just a few crumbs, but not wet, it’s done!
3 tbsp. softened butter
3 tbsp. unsweetened cocoa powder
1 tbsp. raw honey or agave nectar
1 tsp. vanilla extract
1 c. confectioners’ sugar
Mix together and frost brownies when slightly warm.
Variation: Pour brownie batter into prepared pan. Put dabs of peanut butter on top of mix, and using a butter knife or toothpick, swirl peanut butter into batter.
Tips for Cutting and Storing Brownies
Always give your Brownies time to cool before you cut them. Use a serrated knife to cut your brownies. You can also place your Brownies in the freezer for a few minutes before cutting. Be sure to store your Brownies in an airtight container. Brownies are great because they stay fresh for a few days. Brownies can be left at room temperature unless they have a perishable ingredient like cream cheese in them in which case you would want to store them in your refrigerator. I hope you try this recipe because you and your family will love it!