Hi everyone and welcome to Cakes & Cocoa!!! I am super excited to share this recipe with you, I am going to dedicate this recipe to my brother Gabriel, whose favorite dessert is brownies. I feel like I owe my wonderful family a good recipe because yesterday I made a batch of crumbly cakey brownies, and while that might be some peoples favorite brownie, these people are all fudge all the way. So after poking around on Pinterest I found a recipe that seems to suit my plan ahead needs, seriously the dry mix is supposed to keep in the pantry for 6 months, yes six!!! So start your ovens it's time to bake.
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| OK so we are going to start cooking. |
(1) Preheat your oven to 350F. , and grease a 8x8 brownie pan.
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| Unmixed dry ingredients |
(2) Mix 1 cup of sugar, 1/2 a cup of flour, 1/3 cup of coco powder, 1/4 teaspoon salt, and 1/4 teaspoon baking powder in a medium bowl.
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| Look familiar? this is the brownie mix and it will keep for up to six months in the pantry. |
(3) Mix 1 teaspoon vanilla extract, two eggs, and 1/2 a cup of oil in to the brownie mix.
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| The wet ingredients |
Note: the mix should look more like a dough than a batter. This is good.
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| See? This is good. |
(4) Spread the dough in to the greased pan as evenly as posable
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| If the dough is still bumpy it is fine it should even out a bit as it bakes. |
(5) Cook the brownies for 20-25 minutes or until a toothpick or knife inserted in the center of the brownies comes out clean.
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| Note: Cooked brownies look a little under done but this is good. |
(6) Allow brownies to cool completely before cutting in to squares.
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| Like I said these are fudgey brownies so it's best to let them cool first, but if you want to eat the whole pan warm I won't judge ;) |
So thank you for reading and I will be back next week with another fun recipe for you to try!!!
