|5 minutes after baking ... almost gone!|
In our quest to make more foods from scratch, I tweaked a few online sources to arrive at a no fuss - no frills recipe. We make these cake-like brownies several times a month, especially now that Ryan is 'off popcorn' (braces). From start to finish, these can be ready to feed hungry mouths in about 45 minutes. Make a batch - so easy!
adapted from allrecipes.com, nigella & BC (barefoot contessa)
1 1/2 c flour
1/2 t baking powder
1/2 t salt
2 sticks of butter (1 c)
2 c sugar, I used 1 c white + 1 c brown
1/2 c cocoa powder, I used Hershey's Dark
1 t vanilla extract
Variations: Add chopped nuts (walnuts or pecans) or chips (chocolate, peanut butter, etc.)
Make Ahead Tip: I measure the sugar and other dry ingredients in the morning to save extra time when the kids arrive home from school.
1. Preheat the oven to 350 degrees. Combine flour, baking powder and salt in a small bowl. Whisk lightly to combine.
2. Melt the butter in a saucepan. Add the sugar and cocoa to form a syrup. Add the vanilla and then remove from the heat to let cool a moment.
3. Incorporate the dry ingredients and then the eggs last (to prevent 'scrambling').
4. Pour into 9 X 13 pan - I use parchment but you could also use a cooking spray to prepare the pan.
5. Bake for 25 minutes. Let cool. I cut into small squares when the after school group is large. Leftovers make great sundaes or school lunch snacks.