I published this recipe February 5, 2010, to share the best brownie recipe I’d come across. I still make these today. I’m ridiculously proud that my daughters make these brownies for their friends.
I discovered a tweak that enhances the flavor and helps the brownies keep a little longer. Substituting up to a 1/2 cup brown sugar for part of the white sugar is the trick. It’s completely optional, but worth it. I hope you make these brownies for your family and friends.
February 5, 2010 –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.
Fudgy Brownie Recipe
2 sticks unsalted butter, melted
2 cups granulated sugar (substitute up to 1/2 cup brown sugar)
4 large eggs
1 teaspoon vanilla
2/3 cup unbleached all-purpose flour
3/4 cup natural cocoa powder
1/2 tsp. baking powder
1/2 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit. Butter a 9-inch-square metal baking pan.
- 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.
- 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.
- Cut into squares. Keep the brownies at room temperature, place in a covered container.
Carry on the Conversation
If you like this brownie recipe, try my Jam Bar recipe. They’re gluten-free and delicious!