Sweet · All year
Butter Brownies
Butter, cocoa, and sugar. Pull them when a moist crumb clings to the tester, then let them cool before you cut.
45 minutes · Serves 12 · One 8-inch pan
“Taste and see that the LORD is good.”
Ingredients
- 10 tbsp butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ tsp fine salt
Method
- 1
Heat the oven to 350°F. Butter an 8-inch square pan. Melt the butter. Stir in the sugar, then the eggs and vanilla.
- 2
Sift in the cocoa, flour, and salt. Stir until no dry cocoa remains. Do not beat in extra air.
- 3
Spread the batter in the pan. Bake 22 to 26 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs, not wet batter.
- 4
Cool completely before you cut. They firm as they cool. A hot brownie is a spoon dessert, not a square.
From the kitchen
- A clean toothpick means they are already closer to cake. Stop at the moist crumb.
- The sourdough discard brownies are a different pan, with starter in the batter. This one is only butter, cocoa, sugar, eggs, and flour.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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