A great balance between the fudgy brownie and the cakey brownie, this isn't overly sweet yet is decadent and rich. This is an amazingly simple brownie recipe that yields big results. I like to call this a pantry recipe, as almost everyone has these ingredients on hand at all times. YES! You, too, can bake from scratch!
- 6 ozs Butter or Margarine (1 cube plus 2 TBSP)
- ½ cup Cocoa
- 1 cup Sugar
- 2 Eggs
- ¼ tsp Salt
- ½ tsp Baking Powder
- ½ tsp Vanilla
- ¾ cup Flour
- ½ cup Walnuts or Pecans, chopped (totally optional. I usually opt not.)
Grease an 8 x 8 pan. Set oven to 325 degrees F. If I'm feeling particularly fancy, I'll butter & sugar the pan, but generally, I use a spray like Pam.
Melt the butter in a mixing bowl (I microwave it for about a minute). Stir in the cocoa and sugar.
Add the eggs, one at a time, stirring to incorporate after each one. Add salt, baking powder and vanilla. I mix it by hand with a spatula. It's not hard mixing and the batter comes together quickly.
Stir in the flour. Pour into your greased pan. Bake for about 20 – 25 minutes, or until the brownies test done with a toothpick.
Let cool, then frost with icing, if desired. I like to top them with German Chocolate frosting or with Chocolate Buttercream.
I generally cut these into 12 hearty portions, but 16 pieces would be a good size, too.