Do you love a really good brownie? A fudgy, chocolatey bit of happiness that just makes everything better kind of brownie? Then this recipe will not disappoint. It's from a book we have in the store - The Tried and True cookbook - and it's called 'the most perfect brownie'. So. . . do I agree with the title? I really do! It's a very good brownie. Just the right amount of chocolateyness (not a word but it's what it is), perfect texture and is good with or without icing (our family is 1/2 and 1/2, so I usually have icing on the side lol). We loved them on their own and we also enjoyed them with a large scoop of vanilla ice cream. Should you give this recipe a try - absolutely!
*special note - I made these with a gluten free flour (bob's red mill 1:1) and you could not tell that they were gluten free.
Let's bake. . .
Brownie
In a bowl, whisk together 1 c. melted unsalted butter (just melted, you don't want it too hot) 2 1/4 c. sugar Add in 4 eggs 1 tbsp. vanilla
In a separate bowl, stir together 1 1/3 c. flour 1 tsp. salt 1 tsp. b. powder 1 c. cocoa
Add the dry ingredients to the wet and stir until combined.
Add in 1/2 c. (or so) of chocolate chips.
Pour into a parchment line 9x13 baking dish and bake at 350 for about 30 minutes, until a toothpick comes out clean and the top is set.
Let cool, remove from pan, cut into squares and . . .
