Brownies invite creativity. They can be cake-like or fudgy, with or without nuts, blended with cream cheese or peanut butter, sprinkled with marshmallows or candy bits, or my personal favorite, topped with vanilla ice cream and served warm.
This recipe produces a cake-like brownie ideal for frosting; it utilizes a cooking method for preparation, in which sugar, cocoa powder, and butter are melted together and then combined with other ingredients. To facilitate the mixing process, I recommend measuring out all of your ingredients and placing them next to your stove, like a television chef, so that you can have easy access to everything as you mix.
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups sugar
- 12 tablespoons butter
- 1/2 cup cocoa powder
Preheat oven to 350 degrees.
Grease a 9x13x2 baking pan.
In a medium bowl, combine flour, baking powder, and baking soda; set aside.
Measure out milk; set aside.
Crack eggs into a bowl; set aside.
Measure out vanilla; set aside.
In a large saucepan, combine sugar, butter, and cocoa powder. Cook on medium heat, stirring constantly with a wooden spoon, until butter melts and mixture becomes incorporated.
Remove from heat; add eggs and vanilla and stir until smooth.
Add flour mixture and milk alternatively in three batches, mixing well after each.
Pour batter into prepared pan and bake for 30 minutes, until a cake tester comes out clean.
Cool completely in pan; invert onto a cutting board or platter and frost with Fudge Frosting (see below).
Cut as desired; store in an airtight container.
- 2 1/3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 4 tablespoons butter, softened
- 1/6 cup boiling water (just under 2 oz. in a glass measuring cup)
- 1 1/2 teaspoons vanilla extract
Combine powdered sugar and cocoa powder.
Add butter, boiling water, and vanilla.
Beat on low speed until ingredients are just combined, then increase speed to medium and beat for 1 minute.