"best brownies"
23 Aug 2009 12:32 pmThe last brownie recipe I tried actually was the best I've ever made, so I think I'll stop searching now.
3 tablespoons butter (but be on the generous side. You can never be too wary about brownies sticking to the pan)
2,5 dL granulated white sugar (1 heaping cup)
2 eggs
1 tablespoon vanilla sugar (1 teaspoon vanilla extract)
1 dL unsweetened cocoa powder (heaping 1/3 cup)
1,2 dL baking flour (½ cup)
1/4 t salt
1/4 t baking powder
Preheat oven to 350° F (175° C).
Melt butter and whip with eggs and sugar. Sift in dry ingredients. Blend well. Pour into a very well-greased pan (8" square but, not having such, I usually use a round cake pan that's about 9"). The batter will be very thick and will need spreading out to the edges (make the edges thicker than the center, not thinner, so that they don't dry all the way out). Bake 25-30 minutes, checking after 20 minutes. Do not overcook.
It's really too bad that Wax came home feeling sick last night; the brownies were meant to be a surprise for her, but instead I've already eaten half the pan.
3 tablespoons butter (but be on the generous side. You can never be too wary about brownies sticking to the pan)
2,5 dL granulated white sugar (1 heaping cup)
2 eggs
1 tablespoon vanilla sugar (1 teaspoon vanilla extract)
1 dL unsweetened cocoa powder (heaping 1/3 cup)
1,2 dL baking flour (½ cup)
1/4 t salt
1/4 t baking powder
Preheat oven to 350° F (175° C).
Melt butter and whip with eggs and sugar. Sift in dry ingredients. Blend well. Pour into a very well-greased pan (8" square but, not having such, I usually use a round cake pan that's about 9"). The batter will be very thick and will need spreading out to the edges (make the edges thicker than the center, not thinner, so that they don't dry all the way out). Bake 25-30 minutes, checking after 20 minutes. Do not overcook.
It's really too bad that Wax came home feeling sick last night; the brownies were meant to be a surprise for her, but instead I've already eaten half the pan.