There are so many types of Brownies and when I think about it, I don't discriminate I will eat any brownie. These are in my mind the most true to a stereotypical brownie that you will get, a true fudgy brownie. What makes them a traditional winner are a few things.
- No Leavener: I have learned that the addition of baking powder will result in a cakey brownie..which there is an appetite for. But true brownie purists would say that if you add a leavener you no longer have a brownie, you have yourself a cake!!
- Crackly Top: This can be further achieve by the addition of chocolate chips to the recipe. Without chocolate chips you wont achieve that crackle!
- I think a recipe that can be made with common pantry ingredients in always better then a recipe that I need to run to a specialty store for so this recipe doesn't have you melting some fancy ass chocolate on a double boiler, all you need is some good ol cocoa powder. YOUR WELCOME.
- Butter or Margarine
- Cocoa Powder
- Table Salt
- Pure Vanilla Extract
- All Purpose Flour
- Chocolate Chips Optional
- Nuts Optional
- 10 TBSP Butter or Margarine
- 1 ¼ Cups Sugar
- ¾ Cup Cocoa Powder
- ½ tsp Table Salt
- 1 TBSP Pure Vanilla Extract
- 1 TBSP Coffee
- 2 Large Eggs Cold
- ½ Cup All Purpose Flour
- ⅔ Cup Chocolate Chips Optional
- ⅔ Cup Nuts Optional
- First off, Brew yourself a cup of coffee and read the recipe as you get your ingredients out
- Preheat the oven to 325°F making sure to see that the rack is in the bottom 3rd of the oven.
- Prepare an 8x8pan with parchment paper. (if you're doubling the recipe use a 9x13" pan. It is helpful to leave some hanging out on the ends to a.) protect the sides of the pan from having the brownie stick and b.) help you lift the brownies out of the pan at the end
- In a saucepan on medium heat, melt the butter. Remove from the stove and stir in the sugar. You're not doing to melt/disolve the butter completely as that is a very difficult thing to do in fat. but this step of heating the sugar in with butter is an important step to do in order to help get that shiny crackle top.
- Add in the cocoa powder to the saucepan (which if you have a sifter I would recommend sifting it as cocoa powder is notoriously clumpy)
- Add in the coffee, vanilla, and salt. Stir until combined.
- add each egg, one at a time. stirring to completely combine before adding the next
- now add in the flour! Stir well, like really really well. This isnt one of those gently fold situations.
- Pour all of the mix into the prepared pan and bake for 20-25 minutes. I am sorry that there isnt a more specific time. Every oven has a differnet temperature so you're just going to have to bake it until 20 mins and then put a toothpick in and see if a crumb comes out on your tooth pick if its still batter on the tooth pick then keep baking. you're not messing with much by opening the door since there isnt a leavener trying to do its thing in this recipe.
- Once the brownies have cooled completely remove them from the pan. Have you ever sliced an ice cream cake? Thats how you need to slice brownies. You need a glass of hot water, put the knife in it and wipe it free of the moisture then cut. if the knife cools off too much then put it in the water again to warm up. It helps to clean the blade between each cut with the towel too.
- Eat the whole pan, return to step 1