Brownies

Brownies should be in your repertoire. You can add a ½ cup of chopped nuts if you like, or make half a batch of the Chocolate Buttercream Frosting to spread over them if you want to be really decadent. If you are a purist then omit the baking powder, but it gives a nice lift to the brownies.

 

You start off by melting the butter or margarine, and you can do this in two ways: put it in a saucepan over low heat, or put it in a bowl and melt it in the microwave. Either way you do not have to melt it entirely and risk burning it or having it bubble over. Let most of it melt, and let the retained heat melt the remainder as you stir it around. If you use a saucepan or bowl big enough to mix the batter in, that will save you washing another bowl. Also note that this batter is made by stirring, not beating, and that the pan is greased but not floured.

 

MAKES 16 TWO-INCH SQUARES

 

Ingredients:

½ cup butter or margarine

½ cup baking cocoa

1 cup sugar

2 eggs

½ cup flour

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla

 

. . . . . . . .

 

Instructions:

▪ Preheat the oven to 350˚ F and grease an eight-inch square baking pan.

 

▪ Melt the butter or margarine then let it cool for a few minutes.

 

▪ Add the cocoa and stir until blended well.

 

▪ Add the sugar and stir well.

 

▪ Add the eggs one at a time and stir to combine them into the batter.

 

▪ Add the flour, baking powder, salt and vanilla, and stir to blend it well but be careful not to over mix it. If you are adding nuts, stir them in gently.

 

▪ Pour the batter into the pan and put it in the oven. It will take around 20 minutes to bake, and will be done when a toothpick inserted in the center comes out clean. I recommended checking it at 18 minutes and if the center looks liquid, give it more time before trying the toothpick test. When the brownies are completely cool, frost them if you like, and cut into squares.