The Best Fudge Brownies Ever
This brownie recipe is a family favorite. It is important to follow all the preparation steps and tips in order for the highest desired results. It comes from my Hickory Hollow School Cook Book, submitted by Erma Beery.
Servings: 2 Dozen
- 1 cup butter
- 2 1/4 cup sugar
- 1 cup Dutch-process cocoa powder this is a very dark cocoa powder and worth using for this recipe!
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla
- 4 large eggs
- 1 3/4 cups all-purpose flour
- 1 cup chocolate chips, optional
- nuts, optional
- powdered sugar for dusting, if desired
- Set oven to 350 degrees.Melt butter in saucepan over low heat. Add the sugar to the melted butter and stir. Heat both together just until hot, not bubbling. (Heating the butter and sugar together in the second step will dissolve more of the sugar and result in a shiny top crust on the brownies.)Put melted butter and sugar mixture into mixing bowl. Stir in cocoa, salt, baking powder, and vanilla. Add eggs, beating until smooth. Add flour and chocolate chips and nuts, if using. Pour batter into a 9X13 pan and bake for 30-35 minutes or until set.Cool and dust with powdered sugar. (You can do this by placing powdered sugar in a small sieve or strainer and bumping it against your hand across the top of the brownies.)
- A metal pan works best for brownies, but a stone or glass pan will work. The brownies should be set on the edges and in the center before removing from the oven. Five minutes after removing from oven, loosen the edges by running a table knife around the edge. This helps prevent the brownies from sinking in the center. Cool completely before cutting and serving. The hardest part is waiting until they’re cooled, because, hello, warm brownies! But they do cut better so it is worth the wait, if you have that kind of self control.