Saturday, February 23, 2013
Homemade Chocolate Brownies
I was in the kitchen most of the day.
I made pancakes and bacon for breakfast (which is rare around here...we eat those for dinner more than for breakfast). The good news is I made a couple extra batches to freeze.
For lunch, I cooked hot dogs and threw together some watermelon slushes for the kids.
Next I got started on dinner: crockpot roast beef, roasted potatoes, homemade yeast rolls, and green beans.
Then I started thinking, "A dessert would be nice..."
I really don't make them very often.
Well, just about that time, a friend of mine sent me an e-mail with a brownie recipe that she had made that I had loved.
I looked at the ingredients. I had them all!
And they didn't take too terribly long to make.
So brownies it was!
Since I started cooking differently (more from scratch) for my food-sensitive kid, I have tried a couple of brownie recipes. None came close to what we wanted in a brownie. Until this one. This one worked.
Oh, here is the link to the original recipe.
1 cup butter, melted (I use unsalted for baking)
2 cups granulated sugar
2 tsp vanilla
3/4 cup unsweetened cocoa
1 cup all-purpose flour (I actually used 1/2 cup whole wheat flour and 1/2 cup unbleached all-purpose)
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped nuts (optional) I used pecans
You can also add semi-sweet or dark chocolate chips or caramel bits. I added the semi-sweet, just a handful.
Pre-heat oven to 350.
Grease a 9 x 13 dish.
Stir the sugar and vanilla into the melted butter.
Beat in eggs, one at a time.
Add the cocoa powder, baking powder, and salt.
Add flour, beating until mixed.
Add in nuts, caramel bits, and/or chocolate chips. (I added both pecan pieces and semi-sweet chocolate chips)
Pour the batter into the greased pan.
Bake for 30-35 minutes (until a toothpick comes out "clean").
Cool and then enjoy!
We ate ours with a little side of ice cream.