Based on the amount of baking we do you would think Mom and I love all things sweet. And we do, but we both don’t like anything overly sweet. This is perhaps why we love this brownie recipe as much as we do. Yes, it is sweet, hard not to be with 2 cups of sugar, but it manages not to be overly sweet. Like the chocolate drop cookie recipe, we shared last summer we prefer to use cocoa powder over baking chocolate. We find that the chocolate flavour is much richer allowing for the brownie to be just the right amount of sweet.
Using cocoa powder also ensures that whenever a craving for brownies strikes, we can make them right away. There have been a few evenings over the years where Mom has announced “I feel like brownies.” I have made brownies as late as 8 o’clock at night. And why not? Brownies are delicious and one of my favourite baked treats to make.
Mom really does most of the baking, but there are a few things that I have perfected, and brownies is one of them. I love making brownies as much as I love to eat them. It requires lots and lots of stirring, and I love stirring. Sometimes mom will start baking something and I will take over once there is stirring involved. So, brownies are a stirring dream for me, plus it is one of the most beautiful batters you can make. Nothing looks as delicious as butter, cocoa powder, eggs and sugar.
We hope that you try this recipe out. Whether it is at a reasonable time of day or 8 o’clock at night you will not regret trying out this brownie recipe. Be sure to let us know how it goes, we would love to hear from you!
1¼ cup all purpose flour
1 tsp baking powder
½ tsp salt
¾ cup butter
¾ cup cocoa powder
1 cup packed brown sugar
1 cup granulated
4 eggs at room temperature
2 tsp vanilla extract
Tip from Kayla: If you forget to let the eggs come to room temperature you can speed up the process by submerging the eggs in warm water. Not too warm, you don’t want to poach the eggs.
In a small bowl whisk together the flour, baking powder and salt, set aside.
In a large sauce pan melt butter on low heat. Once melted remove from heat and stir in the cocoa powder.
Next add the brown and granulated sugar once again stirring until combined.
By adding the cocoa powder and sugar first the temperature of the butter is brought down. This will prevent the eggs from cooking. Beat in the eggs and vanilla extract until combined.
Stir in the dry ingredients until just combined.
Pour the batter into a prepared pan. We prefer to line it with parchment paper.
Bake in a 350°F oven for 40 minutes. Be careful not to overbake the brownies. Enjoy!
Brownies
Ingredients
- 1¼ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup butter
- ¾ cup cocoa powder
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 4 eggs at room temperature
- 2 tsp vanilla extract
Instructions
- In a small bowl whisk together the flour, baking powder and salt, set aside.
- In a large sauce pan melt butter on low heat. Once melted remove from heat and stir in the cocoa powder.
- Next add the brown and granulated sugar once again stirring until combined.
- By adding the cocoa powder and sugar first the temperature of the butter is brought down. This will prevent the eggs from cooking. Beat in the eggs and vanilla extract until combined.
- Stir in the dry ingredients until just combined.
- Pour the batter into a prepared pan. We prefer to line it with parchment paper.
- Bake in a 350°F oven for 40 minutes. Be careful not to overbake the brownies. Enjoy!
