No, its not what you think. I’m not saying goodbye to brownies…..
That would be cruel and unusual punishment. Plus I’d be lying. Most likely shoving a brownie in my face as I’m telling you that I’m swearing off. I don’t want to lie to you. Please don’t make me lie to you.
No, these are the brownies that I made for my almost-brother-in-law before he left for school in another state (we miss you!) They were a last hurrah, a last remember me treat, a sweet indulgence, a last homemade baked goodie for him (until the next time I see him), they were love ya brosef and I’ll miss you treats… they were goodbye brownies.
Goodbye sounds so final. Let’s call them ‘See you soon brownies’ instead, ok?
Cus we will, we’ll see you soon. 🙂
These are my second favorite brownies to make. The texture is perfect (to me at least) it is dense and fudgey and chocolatey. They are a great base for add-ins like butterscotch chips, oreos, nuts, caramel nibs or anything you can imagine in that brownie lovin’ head of yours.
They are forgiving, so feel free to nip and tuck where you deem necessary. Too ‘cakey’ for you? Reduce the flour a bit. Not fudgey enough? Up the butter. More chocolate? Melt some semi-sweet chocolate and stir it in right before baking. Do what you will, but promise me that you’ll make these for someone you love.
1 cup Butter
2 cups White Sugar
4 whole Eggs
2 teaspoons Vanilla Extract
1 cup Flour
⅔ cups Cocoa Powder
1/2 teaspoon Espresso Powder (optional)
½ teaspoon Baking Powder
½ teaspoon Salt
• Preheat oven to 350 degrees. Line 9×13 baking pan with parchment paper or foil. Leave an inch hang-over on each side for easy removal once the brownies are done. (You can also spray the parchment paper/foil with a light mist of cooking spray to help ensure easy release.)
• Melt butter in a medium bowl and set aside to cool off a bit.
• Measure flour, cocoa powder, espresso powder (if using it), baking powder and salt into a small bowl and whisk to combine. Alternatively, you can sift these ingredients together to make sure that there are no clumps of cocoa powder roaming around your batter.
• Stir the sugar into the melted butter. Beat in the eggs one at a time until each is combined. Then stir in the vanilla. Then add the dry ingredients and mix until JUST combined.
• Pour batter into prepared pan and bake for 20-25 minutes or until a tester (aka toothpick) inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool for 15 minutes, then cut the size to your liking. And enjoy!