Wednesday, August 8, 2012

Good Ol' Homemade Brownies

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With the Olympics underway, I've seen everyone making patriotic recipes to celebrate. Red, white and blue cocktails. Olympic ring fruit tarts. Gold medal cupcakes.

And what do we make here at the Clarke household?

Okay, so maybe they aren't "patriotic" in the color sense, but what American doesn't love brownies? I've yet to cross one person. And they actually WERE developed in the United States, so I think this is a gold medal win for us! Plus the taste was amazing, so they would undoubtedly get a perfect score in flavor and texture. Enjoy!
Printable Recipe

  • 4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. espresso powder, optional
  • 1 tbsp. vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 2 cups chocolate chips

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Continue to heat, just until the mixture is hot, but not bubbling.

In the bowl of a stand mixer, pour in the butter mixture. Add the cocoa mixture, mixing until combined. Add the flour and chips, stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting and serving.

Source: King Arthur Flour

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