This past Sunday my soon to be sister-in-law, Victoria, and I had a hankerin’ for some gooey brownies, but unfortunately I had no brownie mix in the cupboard. That’s when we stumbled upon this recipe online for “the best fudgy brownies.” Victoria is a wonderful baker (she doesn’t even have to measure the ingredients in certain cakes and pie recipes!) so she shared a few baking tips that I think made this recipe even more delicious.
Instead of using only butter as the recipe calls for, we used half butter and half margarine for a different/extra flavor. We cut the sugar down to 2-1/4 cups, opted out of the confectioners sugar, and since there’s no such thing as too much chocolate, we added one cup of chocolate chips to the batter for a melt-in-your-mouth surprise. And we eye-balled the vanilla extract, trusting our instinct. These improvisations did not disappoint.
We encourage you to mix up baking recipes slightly to make it extra special for your taste buds. Happy baking!
1-1/3 cups butter, softened
2-2/3 cups sugar
3 teaspoons Pure Vanilla Extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt
Confectioners’ sugar, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely. Dust with confectioners’ sugar if desired.