A+ Brownies

Baking on school nights is not a good idea.  Just putting that out there.  Baking while writing three separate article drafts and editing a nightmare Euro group project is also not a good idea.

I HATE GROUP PROJECTS.   I’m a control freak.  I’m type A.  I’m a perfectionist.  I’m an independent only child.

Partially out of desperation, our group decided to bribe people to give us an A.  As in, we stuffed them with food throughout our presentation. These brownies were part of that plan.  They are da bomb.  Seriously.

I think they even top boxed mixes.  Now that’s really saying something.

You can even add some whole wheat flour to make yourself feel less guilty about eating them.  But, let’s be real.  There are 2 sticks of butter and 2 1/4 cups sugar in these babies.  Healthy went out the window a looong time ago.  :)

I love these brownies’ half-cakey-half-fudgy texture. You see, brownies and I usually don’t mix.  I’ve tried numerous recipes, all of which ended up in the freezer* due to their overfudgieness.  If I want fudge, I’ll make fudge.  Simple as that.

Make these brownies (not on a school night), and enjoy the heck out of them.

A+ Brownies

  • 4 large (or extra-large) eggs
  • 1 1/4 cups dutch-process cocoa
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups granulated sugar
  • 1 1/2 cups unbleached all-purpose flour (or half whole-wheat)
  • 1-2 cups chocolate chips or chunks (depends on your tastes)

1) Preheat the oven to 350°F.  Lightly grease a 9″ x 13″ baking dish, or line it whith parchment.

2) Sift the cocoa powder into a large bowl.  Whisk in the eggs, vanilla, salt, and baking powder, and espresso powder.  It should form a thick, chocolately glob.

3) In a medium saucepan, melt the butter over low heat.  Then, stire in the sugar, and heat until the mixture is hot, and barely bubbling.  Remove from the heat, and pour the butter mixture into the cocoa powder mixture.  Stir until smooth.

4) Add the flour, mixing until smooth.  Wait a few minutes for the batter to cool a bit before folding in the chocolate chips/chunks.  Or, if you prefer them to melt into the brownies, add them right away.

5)  Spread the batter evenly into the pan.  Bake for 30 minutes, or until a toothpick inserted into the middle comes out with a few moist crumbs hanging on. Allow the brownies to cool fully on a wire rack.  Just a tip:  Plastic knives work well for cutting brownies…


Source: King Arthur Flour via Buns in my Oven

Leave a Reply