Although I love baking, I rarely make brownies from scratch, much to the chagrin of my chocolate loving sweetheart. But it’s easy to see why, right? Betty Crocker does such a better job than me. Why mess with a good thing, when brownie mixes are as close as you can get to brownie perfection?
But fortunately for me, living in China means that I have no access to brownie mix. Well, okay I’m exaggerating. I do, but brownie mixes are expensive and you have to go to Metro, a 45-minute bus ride away, to get them. So making brownies from scratch became the more attractive alternative the other night and I hopped on Allrecipes.com and got this recipe for “Rich Chocolate Brownies”. And I’m so glad I did.
If you like super-fudgy brownies, you might want to tweak this recipe a little bit (try omitting the baking powder and/or reducing the baking time). This recipe makes a brownie somewhere between cakey and fudgy. We found they got a little moister and fudgier and were at their peak the day after they were baked.
Chocolate Brownies
From Allrecipes.com
To cut down on the saturated fat, I substituted vegetable oil for the melted butter originally called for in the recipe. If you’re planning to put icing on your brownies, reduce the sugar to 1 cup.
1 ¼ cup sugar
2 large eggs
½ tsp vanilla extract
½ cup oil
½ cup flour
1/3 cup cocoa powder
¼ tsp baking powder
¼ tsp salt
Preheat oven to 350 F.
Mix the sugar, eggs, vanilla, and oil together in a bowl. In a separate bowl, whisk together the remaining ingredients (flour, cocoa, bp, and salt). Add the dry ingredients to the wet and stir together until smooth. Pour into a buttered 8 or 9-inch square baking pan.
Bake 20-25 minutes, or until edges of brownies are just starting to pull away from sides of the pan. Cool and serve.
hey this sound pretty simple, will try it soon
btw, ur brownies look yummy!