Lost in the blog devastation of the last few months was a post about my favorite brownie recipe. I know it seems impossible, but I could never make a successful brownie from a boxed mix. Just couldn’t. I remembered my mother making “one-bowl brownies,” but I didn’t have the recipe. Then somewhere I found this one. It has never failed me.
Stampers know a slight variation to these brownies: after spreading the batter in the pan, I sprinkle the top with ½ package (i.e., 4 oz.) of Heath Milk Chocolate Toffee Bits. (You can find them in the baking aisle, by the chocolate chips. They are not candy, LOL.) They sink down a tiny bit and add something interesting. Not that a naked brownie is not interesting, of course! This picture shows powdered sugar sifted over a doily die cut stencil. I’ve used a heart stencil, too. Fancy!
Chewy Cocoa Brownies
1⅔ cup granulated sugar
3/4 cup butter, melted
2 tablespoons water (I always use brewed coffee)
2 large eggs
2 teaspoons vanilla extract
1⅓ cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
- Preheat oven to 350F. Grease a 9″ x 13″ baking pan.
- Combine sugar, butter and water in large bowl. Stir in eggs and vanilla extract. In a separate bowl, combine flour, cocoa, baking powder, and salt; stir into sugar mixture. Stir in nuts. Spread into prepared pan.
- Bake for 18-25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into 36 bars.
