Just in time my daughters school had Valentine’s day party today and I signed up to make some brownies. These brownies need just one bowl (or a saucepan). Unsalted butter is melted first (either on the stove or in a microwave) and then sugar is added. The mixture is heated once again and this heating ensures more sugar to melt and gives the brownies a nice shiny crust. Once the sugar is melted, all the other ingredients go in and then it’s baked until done.
In the original King Arthur recipe, the brownies are cut into cute heart shapes after completely cooling down. My heart cookie cutter proved to be useless, so I abandoned that idea after cutting about half a dozen hearts. I simply cut the brownies into mini bites because it’s for the little kids in school. Also the original recipe had a ganache frosting on top of the brownies, but I skipped that step too. These brownies are great just as is, fudgy and delicious. I don’t think they need any more decorations on top.
I want to try to make these brownies without eggs next time. I’m thinking of halving the recipe which makes substituting the 2 eggs with either egg replacer powder or flax seed meal more easy. I will probably use a 8″ or 9″ square baking pan. Will update my findings asap.
- 2 Unsalted Butter sticks (1cup)
- 2¼ cups Sugar
- 1 tsp Salt
- 1 tsp Baking Powder
- 1¼ cups Cocoa Dutch Processed powder
- 1 tbsp Vanilla extract
- 1½ cups All purpose flour
- 4 eggs Large
- 1 tsp Espresso powder
- 2 cups Chocolate Chips
- Preheat the oven to 350°F. Lightly grease a 9"x13" baking pan with cooking spray and line with parchment paper, then lightly grease the parchment. Lining with parchment is optional but recommended because it helps in getting the brownies out of the pan very easy.
- In a medium size saucepan melt butter on low heat. Take off the heat and stir in the sugar until combined. This can be done in the microwave using a microwave safe bowl.
- Put the pan back on heat (or in the microwave) briefly, until the mixture gets hot, but not bubbling, about 2~3 minutes. The mixture will become shiny as you stir it. Take the pan off the heat and let cool for a couple of minutes. This second heating ensures more sugar to melt and gives the brownies a nice shiny crust.
- Then stir in baking powder, salt, cocoa powder and vanilla extract. Mix well to combine.
- Next add the eggs one at a time and stir well after each addition.
- Stir in the flour, espresso powder and chocolate chips. Make sure to scrape down the sides and mix well to incorporate all the ingredients.
- Pour the batter into the prepared baking pan and bake for 25~30 minutes or until a cake tester inserted into the center comes out clean or with some moist crumbs. At this point, the edges will be set and the center will be barely set.
- Remove from the oven and place on a wire rack for 20 minutes.
- Turn the brownies out onto the wire rack and peel off the parchment. Let cool completely before slicing. Enjoy!!