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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 15 |
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I hope you enjoy this recipe as much as I do! Sometimes I add dried fruit, M&Ms, or chocolate coated raisins, etc. You may need to make adjustments if in a high altitude area. If you like your brownies extra sweet just increase the amount of confectioners sugar or the brown sugar. A light coat of Kittencal's Pan Release, Professional Pan Coating (Pan Release, Professional Pan Coating (Better Than Pam Spray!)) works well for the sticking problem. Ingredients:
3/4 cup butter |
3/4 cup ghiradelli premium baking cocoa |
3 teaspoons pure vanilla extract |
3/4 cup sugar |
1/2 cup light brown sugar (not packed) |
4 eggs |
1 1/4 cups flour |
1 teaspoon baking powder |
1 teaspoon salt |
1 cup nuts, chopped (pecans or macadamia nuts) (optional) |
1/2 cup semi-sweet chocolate chips |
confectioners' sugar, to finish |
Directions:
1. Preheat oven to 350 degrees F.
2. Melt butter (low heat) in medium saucepan.
3. Add cocoa powder ; stir until well mixed.
4. Remove from heat.
5. Add vanilla and both sugars.
6. Add eggs to mixture, one at a time. (Mix each one in before adding the next.).
7. In a medium bowl mix the flour, baking powder, and salt.
8. Fold nuts and chips to the butter mix.
9. Add dry ingredients to the butter mixture.
10. Pour mixture into a 10x14 inch baking pan making sure it is spread out evenly. You can grease and flour the pan but I use parchment paper to ease the cleanup. [it will work in a 9x13 pan but will be thicker - baking time will probably be affected - I think an extra 5 minutes will do it].
11. Bake for about 30 minutes at 350 degrees F.
12. Slice when brownies have cooled. If you want it really sweet, sprinkle on a bit of confectioner’s sugar to give it a nice finish.
13. Option: I sometimes I chop 1/2 cup dried cherries and 1/2 cup dried cranberries and add these to the mix in place of the nuts. and sometimes I add 1-2 cups mini marshmallows to the original recipe.
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