Tuesday, February 11, 2014
Better Than Boxed - Easier, too!
Once I married my husband, he and I were determined to start making things from scratch, not only because we're true foodies at heart, but also because we wanted to make things healthier than stuffing our faces with a bunch of processed junk. This passion has continued to grow over the years and one of my main passions, aside from raising my children, is providing delicious meals (and desserts!) for them.
One of our favorites is brownies. It could be because the delicious chocolatey goodness, the perfectly salted background notes or the just how easy they are to throw together at a moments notice, but these babies truly are delicious. They're a pinch to whip up and are rarely ever are there any left overs. I often double the recipe to make extras for missionaries or friends who like to stop by unannounced. I definitely urge you to give these a try, they're divine.
SWEET & SALTY BROWNIES
1 cup (2 sticks) unsalted butter, melted (You can also use 1 cup oil!)
2 cups granulated white sugar
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon coarse salt (I use coarse kosher salt.)
*You can also add 1 cup chopped nuts, but I rarely have those on hand so they often get left out.*
Preheat your oven to 350°F. Using non-stick cooking spray, spray a 9x13" cake pan and set aside.
In a large bowl (I use my kitchenaid stand mixer.) mix together the oil OR butter, sugar and vanilla until combined. Mix in the eggs. In a small bowl, mix together the flour, cocoa, baking powder and salt. Add to the egg mixture and mix just until the flour is incorporated. Stir in nuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20-25min until the edges pull away from the sides of the pan. Let cool just long enough to get some plates and forks, cut and enjoy.
Note: If you want perfect little squares of brownies, you'll need to let these cool completely before cutting and serving. If you could care less how they look, enjoy them warm. They are, however, incredible both ways and I rarely eat cold brownies. :)