Who can argue with chocolate. I just made these little gems – delicious
Back to Basics Brownies
1 stick butter
12 tablespoons cocoa powder
4 tablespoons vegetable oil
4 large eggs
1/4 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour
In a small saucepan, melt butter, cocoa and oil. Let cool. In a large mixing bowl, whisk eggs, sugar and salt together until thick and fluffy in texture. Add in cooled chocolate mixture and flour. Pour into a greased 9 x 13-inch baking pan (or you can line it with foil that has been greased for easy clean up). Bake at 350 degrees for 20 – 25 minutes until set. I start checking at 20 minutes. If you prefer your brownies to be more cake-like in consistency, bake in a 9 x 9-inch pan. Enjoy!
The total cost for a pan of these brownies is $2.30. You can get a box mix for cheaper – but they won’t be nearly as good! These also make a fantastic frozen treat: Let brownies cool completely in pan. Top with your favorite ice cream and freeze until hard. Cut into squares and dip in melted chocolate. Freeze until firm. Enjoy!
I made some brownies today for my son who also happens to be a certified chocoholic. He has figured out if he does his chores without being told or grumbling, I am more likely to make some of his favorite treats! I like this recipe because it calls for cocoa powder instead of baking chocolate – something I don’t usually have on hand. They are chewy and moist – just a like a brownie should be. You can add anything you want to the batter, chocolate chips, marshmallows, m& m’s, nuts, even peanut butter. Feel free to jazz them up any way you want! This recipe was adapted from the Joy of Cooking cookbook.
Back to Basics Brownies
1 stick butter
12 tablespoons cocoa powder
4 tablespoons vegetable oil
4 large eggs
1/4 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour
In a small saucepan, melt…
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