Brownies

These brownies are rich and decadent.  I enjoy a cakey-brownie with frosting or a super fudgy brownie with ice cream - these are somewhere in between and perfect straight out of the pan, all on their own.  A cold glass of milk goes well with them, but isn't required.  They are also quick and easy to make.

brownie ingredients

• 8 Tablespoons butter

• 1 cup plus 2 Tablespoons (223g) sugar

• 2 eggs

• ½ cup plus 2 Tablespoons (53 g) cocoa powder

• 1 teaspoon salt

• ½ teaspoon baking powder

• 1 ½ teaspoons vanilla extract

• ¾ cup (88g) all purpose flour or gluten-free substitute

• 1 cup (170 g) chocolate chips

1. Preheat the oven to 350°F. Grease an 8" x 8" pan with cooking spray or vegetable oil.

2. Add sugar and butter to a microwave safe container (such as a large glass measuring cup) and microwave in 30 second intervals, stirring between each, until butter is melted and combined with sugar. The mix should be warm, but not bubbling, so that some of the sugar dissolves into the butter.

3. In a mixing bowl whisk together the eggs, cocoa powder, salt, baking powder, and vanilla extract.

4. Add in the butter and sugar mixture, whisking thoroughly to combine.

5. Add the flour and chocolate chips and stir just until combined.

6. Pour batter into prepared pan and bake 15 to 20 minutes until the edges look set. A toothpick inserted in the middle may not come out clean - a few crumbs stuck to it is ok.

NOTES:

These are easy to make gluten-free and/ or dairy free. Because we are intentionally not developing the gluten in the flour, you can substitute a gluten-free flour 1-to-1 for the flour with no other substitutions. You can also use dairy-free butter substitutes such as Country Crock or Earth Balance stick “butter” substitutes.

If you want more brownies, use a 9" x 13" pan and double the ingredients.  You'll need to bake the brownies 25-30 minutes.