Chocolate lovers, don’t we all love a warm brownie? Whether on it’s own, covered in fudge or topped with some ice cream, I think we can all admit a brownie satisfies that chocolate desire. Well let me introduce you to this easy-peasy brownie recipe!

Let me begin by introducing you to this amazing little cookbook my aunt & cousins gifted me for my bridal shower, The Newlywed Cookbook which has been the source of countless successful recipes and I HIGHLY recommend this as a gift to a bride or couple to be!

When I first received this book, my hubby (then Fiancé), decided to tab recipes that spoke to him from thyme-butter steak, perfect french fries to these yummy brownies. So, on a lazy snowy day, I have decided to whip up a batch of these brownies!

They are perfectly baked with a light flaky crust and a soft, chocolate center. The perfect dose of chocolate!

I also wanted to use this beautiful dish my dear friend Alicia gifted me, look how lovely! A perfect combination of my favorite color-pink and my absolute love of baking. Thought it was perfect to hold my chocolate goodies and of course show it off to you my friends!

I hope I’ve inspired you to put on your apron and whip up these yummy treats!

Happy Baking!

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TOOLS & GADGETS

• Mixing bowls
• Measuring spoons
• Sifter
• Measuring cups or kitchen scale
• Spatula
• Stand or hand mixer
• Square 8in brownie pan
• Non-stick spray

INGREDIENTS

• 1/2 cup (60g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder (I use Hershey’s)
• 1 teaspoon vanilla extract (I’ve also used almond!)
• Pinch of fine salt
• 2 eggs
• 1 cup (200g) granulated white sugar
• 10 Tbsp (140g)unsalted butter, softened
• For dusting-1Tbsp cocoa powder & 1Tbsp flour

For this recipe, I prefer to use my kitchen scale and weigh out all of my dry ingredients for accuracy. Measuring should be fine, but as you see 1/2 cup of flour is not the same in grams as 1/2 cup cocoa-so if you do use measuring cups make sure to spoon and level your flour to measure.

PREHEAT THE OVEN TO 325 DEGREES F.

STEP 1

In a large mixing bowl, sift together the flour, cocoa powder and salt.

STEP 2

Add the softened butter and sugar to your stand mixer and cream together on medium speed.

STEP 3

Add the eggs, one at a time until incorporated and add in the vanilla extract.

STEP 4

Reduce mixer speed and slowly add in the dry mixture. Once completely added, increase speed to medium to fully mix about 1 min.

STEP 5

Prep your brownie pan by coating with the non-stick spray and dusting with the flour/cocoa mixture.

STEP 6

Remove mixing bowl from stand and pour your batter into your pan. Use your spatula to spread evenly throughout the pan.

STEP 7

Place on the middle rack and bake 30-35 minutes until you are able to insert a toothpick and when removed, presents a moist center but no goo.

STEP 8

Remove from oven and transfer to a wire rack to cool. This should be easy since you treated your pan. I used one wire rack to flip and a second to flip back to the front hence my little lines below.

You can now cut the brownies to pieces of your liking. I made a batch for home and cut into 9 even squares but made a second batch for my coworkers with 16 smaller pieces which fit perfectly into cupcake wrappers for sharing! 🙂

Enjoy!