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Brownies (At Last)
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Description
I prefer my brownies to have more of a cake texture rather than fudge-like. And so I went on a long and exhaustive search for the perfect recipe. After many trials (yes, it was tough having to taste test so many brownies), at last I found perfect recipe that results in a moist and cake-y brownie treat. Enjoy.
Ingredients
- ½ cups Butter (1 Stick)
- 1 cup Sugar
- 2 whole Eggs
- ½ cups Cocoa Powder
- ½ teaspoons Salt
- ½ teaspoons Baking Powder
- ½ teaspoons Espresso Powder
- 2 teaspoons Vanilla
- ⅝ cups Flour
- 1 cup Walnuts, Chopped
Preparation
Preheat oven to 350F.
Lightly grease and line with parchment paper (have some hanging over the edges of the pan to create an ‘apron’) an 8 x 8-inch pan.
In a small microwave-safe bowl, melt butter.
Add sugar and combine well. Heat again briefly until hot but not bubbling. It should become shiny as stirred. This creates a shiny crust on brownies.
In a large mixing bowl, add eggs, cocoa powder, salt, baking powder, espresso, and vanilla. Mix until smooth.
Add butter/sugar mixture and stir until smooth. Add flour and stir until smooth. Add nuts and mix well.
Pour batter into pan. Bake for 25-30 minutes.
Cool on rack for 15 minutes. Pull out by holding ends of parchment paper. Slice into 9 pieces and allow to cool completely on rack.
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2 Comments
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vale on 3.1.2010
I appreciate this recipe because it calls for items I always have in my house, however, it didn’t quite work out. I think there’s too much butter in them. Maybe I’ll try again at some other time
cait on 9.5.2009
I just made a double batch of these brownies with my flatmate, who’s never baked without a mix before. We did one with nuts, one without so she can taste the difference. The hardest part is waiting the 30 minutes to bake them!