These brownies are magnificent!!! I mean "melt in your mouth" and I didn't even make the frosting. I doubled the recipe and it still won't be enough. There are a few tips that will ensure your brownies are not cakey. I do not use a mixer because you can overmix your batter and whip too much air into the eggs. This makes your brownies have a cakey texture. Mix everything by hand in a bowl and lightly beat your eggs before adding them to the mixture. Gently stirring everything together makes them turn out better as opposed to franticly beating the mixture. Hope this helps, because I will NEVER buy brownie mix again.
Simply Perfect Brownies from Scratch
INGREDIENTS:
2 1/2 cups granulated sugar
1 1/4 cups (2 1/2 sticks) unsalted butter
1 3/4 cups unsweetened cocoa powder
1/2 teaspoon kosher salt
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 325 degrees F, and mist an 8 by 8-inch or 9 by 13-inch pan with non-stick spray. Line with parchment.
Place the sugar, butter, cocoa, and salt in a large microwave-safe bowl, and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch. Add the eggs, one at a time, stirring after each addition. Stir in the flour. Stir in the vanilla.
Transfer the batter to the prepared pan, and bake for 45-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely in the pan, then transfer to a cutting board and cut into squares.
1/22/2016 Update: This recipe has been edited slightly, for ease of use. Butter, sugar, cocoa, and salt may also be heated over a double-boiler.
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