- Brownies bake better in a good quality metal pan. If you're hard up, line your Pyrex pan with heavy aluminum foil.
- This one will be hard, but these brownies need to cool AT LEAST 30 minutes before you take them out of the pan. I guess this is only important if you need them to present well. If you're making them just for yourself and can't wait just dig them out. They won't be pretty, but they will be gooey and delicious.
- As with any baking, you'll get better results if all your ingredients are at room temperature before you start.
- Instead of buttering and flouring the pan you can just use cooking spray, but personally I believe buttering and flouring the pan gives you better results here (others may disagree).
Prescription Strength Brownies
Serves: 6-9 brownies
- 12 Tbsp unsalted butter
- ¾ cup unsweetened cocoa powder
- 1½ cups sugar
- ¼ tsp salt
- 2 large eggs
- 1½ tsp pure vanilla extract
- ¾ cup flour
- ½ cup toppings (walnuts, chocolate chips, toffee chips, etc.)
- Butter and flour 8x8 metal pan.
- Melt butter in pan.
- Once butter is melted, remove from heat and add cocoa powder. Whisk to combine.
- Add salt and sugar, mix to combine.
- Add eggs, one at a time, mixing well after each addition.
- Add vanilla and mix well.
- Sprinkle flour over chocolate mix and mix together, using a spoon.
- Pour batter into prepared pan and smooth.
- Add desired toppings.
- Bake for 28-32 minutes, or until toothpick comes out clean.
- Cool for 30 minutes on cooling rack.