Patty's Famous Chocolate Brownies
Updated September 25, 2006
After bragging about the awesomeness of her brownies, I broke down and begged Patty for her recipe. These brownies are exceptional in terms of flavor and texture. Served with a big ol' scoop of ice-cream or on their own, these brownies are best consumed hot.
Ingredients:
- 2 cups sugar
- 1/2 cup cocoa powder
- 1 cup (2 sticks) unsalted butter (softened well)
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cups all purpose flour (well sifted to aerate the flour and make it happy )
- 1 pinch of salt
Preparation:
- Preheat oven to 375 degrees F.
- Line a 9x9inch pan with aluminum foil and then butter the foil.
Directions:
- In a large bowl, combine the sugar and cocoa and mix well.
- Add the butter and beat with a mixer till well blended.
- Add eggs and vanilla and beat with mixer until fluffy.
- Gradually add the flour and salt, mixing until well blended.
- Scrape all the batter out into the pan, even it out and bake for 30 minutes.
- After 30 minutes, check it with a fork in the center. The top will be hard and crack like a dry lake-bed, and the fork should come out with moist crumbs on it, but not gooey.
- When it's done, set the pan aside for about 5 minutes to cool a little. Then carefully remove the brownies by lifting the edges of the foil out of the pan. Place them on a cutting board and cut into desired size pieces.
Notes:
This recipe calls for butter and it needs it; however, going half butter and half margerine makes an acceptable batch.