We like to cool the brownies completely before serving, because they are sometimes just too soft to cut when warm. But if the kids (and you!) are swooning from the aroma and can’t wait to dig in, then go ahead and enjoy — after a brief cooling-off period.
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Cal/Serv:
120
Yields:
16
Prep Time:
0
hours
15
mins
Cook Time:
0
hours
20
mins
Total Time:
0
hours
35
mins
1/2
c.
all-purpose flour
1/2
c.
unsweetened cocoa
1/4
tsp.
baking powder
1/4
tsp.
salt
6
tbsp.
butter or margarine
1
c.
sugar
2
large eggs
2
tsp.
vanilla extract
c.
Mini chocolate chips (optional)
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- Preheat oven to 350 degrees F. Grease 8-inch by 8-inch metal baking pan. On waxed paper, combine flour, cocoa, baking powder, and salt.
- In 3-quart saucepan, melt butter on low. Remove saucepan from heat; with spatula, stir in sugar, then eggs, 1 at a time, and vanilla until well blended. Stir in flour mixture. Spread batter in prepared pan; sprinkle with chocolate chips, if using.
- Bake 18 to 20 minutes or until toothpick inserted in brownies 2 inches from center comes out almost clean. Cool brownies completely in pan on wire rack, about 2 hours.
- When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares.
Nutritional information is based on 1 brownie.
Kate Mathis
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