Description
I think these are the best brownies ever, which is no surprise since I put my name on them. With the large amount of butter and eggs and relatively small amount of flour, these have a light and fluffy texture, which I like.
Ingredients
- 1-½ cup Butter, Melted
- 3 cups Sugar
- 3 teaspoons Vanilla
- 6 Eggs
- 1-½ cup All-purpose Flour
- 1 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Preparation
Using a stand mixer with the paddle attachment, combine butter and sugar and beat on medium speed until well mixed Add vanilla. With the mixer continuing to run, start adding eggs one at a time, beating well after each addition.
Meanwhile, in a separate bowl, combine flour, cocoa, baking powder, and salt. Slowly add dry ingredients to egg and butter mixture and beat only until everything is well mixed. Do not over-mix.
Preheat oven to 350ºF. Pour batter into a greased 9×13 cake pan and put in the oven. Brownies should need about 40 minutes cooking time, but set the timer for 30 minutes and check them by sticking a toothpick into center of pan. They probably won’t be done yet, but continue checking every 3 minutes or so until toothpick comes out clean. The absolute key to this recipe is get the brownies just done and not a bit more.
Cool on a wire rack and cut into squares.
