I love bar cookies. I especially love a perfect brownie. I went through several different recipes until I came upon this one years ago. It’s solid as is, or can be a great base recipe if you want to add additional flavors like peppermint extract for mint chocolate chip brownies, peanut butter chips instead of chocolate chips, ganache frosting for an over the top dessert, really anything goes.
Lindsay
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla
- 4 large eggs
- 1 1/2 cups flour – all-purpose or a mix of white whole wheat
- 1 cup chocolate chips
- 1 cup chopped walnuts or pecans (optional – I don’t add due to the “nut in baked goods aversion” several in my house seem to have)
Preheat oven to 350°F. Lightly grease or line with foil a 9″x13″ pan.
In a medium-size microwave safe bowl, or a medium saucepan set over low heat, melt the butter. Add the sugar and stir to combine. Return the mixture to heat (or microwave) briefly, just until it’s hot (110-120°F), but not bubbling; it will become shiny as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust.
Stir in cocoa, salt, baking powder, and vanilla. Whisk in eggs, stirring until smooth, then add flour, nuts and chips, stirring until smooth. Spoon the batter into the prepared pan.
Bake for 28-30 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges and in the center. Remove them from oven and cool on a rack completely before cutting.
Spencer Family Cookbook 