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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 16 |
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These are our favorite brownies! We think they are the perfect balance of being cakey and fudgy at the same time without being too much of one or the other. Ingredients:
2/3 cup all-purpose flour |
1/2 cup unsweetened cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup (1 stick) butter, softened |
3/4 cup granulated sugar |
1 teaspoon vanilla extract |
2 eggs |
1/2 cup semisweet chocolate chips |
Directions:
1. Heat oven to 325 degrees. Grease an 8-inch square pan or line with no-stick foil, leaving about 2 inches overhang on the ends; set aside.
2. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
3. Using a wooden spoon, cream butter in a large bowl until smooth. Add sugar and blend well. Add vanilla extract and eggs. Stir in flour mixture (the batter will be thick and seem dry, but will come together as you continue to stir). Stir in chocolate chips.
4. Spread batter evenly in prepared pan (use a small offset spatula to do this because the batter will be too thick to pour). Bake 15-18 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached to it. DO NOT OVERBAKE or the brownies will be too dry! Cool completely in pan set on a wire rack. If using no-stick foil to line the pan, use the overhang to lift the brownies out of the pan. Cut into squares to serve.
5. Note: If I'm in a real hurry, I melt the butter to speed up preparation. If you do that, be sure to let it cool for a few minutes before using.
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