Brownie batter is a wonderful thing. There’s the obvious: you get to eat brownies. And then there’s Sheila G’s cookbook, Butter & Chocolate, which gives us 101 additional treats to mak...
- 2 large eggs
- 1¾ cups sugar
- 2 teaspoons pure vanilla extract
- 12 tablespoons (1½ sticks) salted butter, melted
- 1¼ cups all-purpose flour
- ¾ cup 100% baking cocoa
- ½ teaspoon baking powder
- ¼ teaspoon salt
Preheat the oven to 350°F. Grease an 8 × 8-inch pan and set aside.
Using an electric mixer or a spatula, mix together the eggs, sugar, and vanilla until well combined. Add the melted butter and mix well. Add the
flour, cocoa, baking powder, and salt and mix thoroughly.
Pour the batter into the prepared pan and bake for 30 minutes, until center rises and falls and edges begin to crisp.
Cool completely, and then cut into 9 squares.
About this recipe
This recipe creates just the right butter to chocolate balance to produce a brownie that’s moist and chewy inside with a crackly outside. The bittersweet baking cocoa gives these brownies their intense chocolate flavor, making them the perfect companion for vanilla-bean ice cream and a mug of freshly brewed coffee. Go ahead. Make a pan right now. You’ve got the time!