PREP 15mins COOK 30mins TOTAL 45mins
I was amazed from first bite. I've never made brownies that are so soft, tasty, chewy and crumbly at the same time. Also, I had some left over powdered sugar and used that instead of normal sugar and I think that helped the density. Be forewarned that the way I made them makes the batter super thick and difficult to spread, but also makes the brownies wonderfully dense.
YOU WILL NEED
10 tablespoons unsalted butter
2 1/2 cups POWDERED sugar (or 1 1/4 cup granulated sugar)
1 cup unsweetened cocoa powder
1/4 rounded teaspoon kosher salt
1/2 cup all-purpose flour
1 heaping teaspoon vanilla powder or liquid extract
2 large eggs, cold
(OPTIONAL) 2/3 cup chopped walnuts or pecans
DIRECTIONS
PREPARE BATTER
Position an oven rack in the lower third of the oven and heat to 325 degrees F. Grease the bottom of an 8 inch square glass cake pan.
Melt Butter.
Mix all dry incredients.
Add butter (and liquid vanilla if not useing powdered) and mix with hand mixer or fork. Mixture will be very crumbly/crumby.
Add eggs, and stir vigorously.
When the batter looks thick, shiny and well blended
Stir in nuts, if using.
Spread evenly in pan (use spatula to get mix out if necessary).
BAKE BROWNIES
Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.
Cool completely then remove from pan and cut in small squares.
Enjoy!
NOTE: Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
NOTE: For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up.
Based off of this recipe.
I was amazed from first bite. I've never made brownies that are so soft, tasty, chewy and crumbly at the same time. Also, I had some left over powdered sugar and used that instead of normal sugar and I think that helped the density. Be forewarned that the way I made them makes the batter super thick and difficult to spread, but also makes the brownies wonderfully dense.
YOU WILL NEED
10 tablespoons unsalted butter
2 1/2 cups POWDERED sugar (or 1 1/4 cup granulated sugar)
1 cup unsweetened cocoa powder
1/4 rounded teaspoon kosher salt
1/2 cup all-purpose flour
1 heaping teaspoon vanilla powder or liquid extract
2 large eggs, cold
(OPTIONAL) 2/3 cup chopped walnuts or pecans
DIRECTIONS
PREPARE BATTER
Position an oven rack in the lower third of the oven and heat to 325 degrees F. Grease the bottom of an 8 inch square glass cake pan.
Melt Butter.
Mix all dry incredients.
Add butter (and liquid vanilla if not useing powdered) and mix with hand mixer or fork. Mixture will be very crumbly/crumby.
Add eggs, and stir vigorously.
When the batter looks thick, shiny and well blended
Stir in nuts, if using.
Spread evenly in pan (use spatula to get mix out if necessary).
BAKE BROWNIES
Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.
Cool completely then remove from pan and cut in small squares.
Enjoy!
NOTE: Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
NOTE: For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up.
Based off of this recipe.