Back to Basics – Brownies From Scratch

Basic Brownies

I made some brownies today for my son who also happens to be a certified chocoholic.  He has figured out if he does his chores without being told or grumbling, I am more likely to make some of his favorite treats!  I like this recipe because it calls for cocoa powder instead of baking chocolate – something I don’t usually have on hand.  They are chewy and moist – just a like a brownie should be.  You can add anything you want to the batter, chocolate chips, marshmallows, m& m’s, nuts, even peanut butter.  Feel free to jazz them up any way you want!  This recipe was adapted from the Joy of Cooking cookbook.

Back to Basics Brownies

1 stick butter

12 tablespoons cocoa powder

4 tablespoons vegetable oil

4 large eggs

1/4 teaspoon salt

2 cups sugar

1 teaspoon vanilla

1 cup all-purpose flour

In a small saucepan, melt butter, cocoa and oil.  Let cool.  In a large mixing bowl, whisk eggs, sugar and salt together until thick and fluffy in texture.  Add in cooled chocolate mixture and flour.  Pour into a greased 9 x 13-inch baking pan (or you can line it with foil that has been greased for easy clean up).  Bake at 350 degrees for 20 – 25 minutes until set.  I start checking at 20 minutes.  If you prefer your brownies to be more cake-like in consistency, bake in a 9 x 9-inch pan.  Enjoy!

The total cost for a pan of these brownies is $2.30.  You can get a box mix for cheaper – but they won’t be nearly as good!  These also make a fantastic frozen treat:  Let brownies cool completely in pan.  Top with your favorite ice cream and freeze until hard.  Cut into squares and dip in melted chocolate.  Freeze until firm.  Enjoy!

What are your favorite basic desserts?  Do you find that you make them more often than new recipes?  I’d love to hear from you!

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35 thoughts on “Back to Basics – Brownies From Scratch

  1. Wow, I love the idea of brownie-ice-cream-chocolate-wrapped treats! I may try that for my daughter’s birthday, she is definitely a chocoholic as well. 🙂

  2. My favorites are homemade apple pie and oatmeal raisin cookies, though I don’t make pie that often. Lots of work. I haven’t mastered brownies yet. I’m going to try your recipe.

  3. Thanks for the recipe! My son is allergic to soy and most baking chocolate has soy lecithin so I’m always looking for recipes that use cocoa powder and they’re not easy to find. Can’t wait to try these!!

  4. Thank you for sharing. Love the simple recipes that you post. I really think we women have to take back our kitchens and bring a little simplicity back to our families. Now more than ever as the average family is insanely busy. Families need to spend more time breaking bread together.

  5. chocoholic in the house here too…thanks for sharing. Unfortunately he’s feeling sick and we had to visit the doc today. Brownies another day.
    *anna

  6. Yes, I find I make the old desserts far more often than the new stuff. My favorite desserts to make are candies – pralines, divinity, and fudge! ❤

  7. Pingback: Sweet, Sweeter, Brownies! |

  8. I have a question: I am from the southern hemisphere (even though I live in Canada) and I have no idea what a “stick” of butter is. Can you advise weight?

      • Thank you Stephanie. That would make it 125gm of butter, for anyone below the equator who only works in metric.
        In some countries (like Australia and New Zealand) you can only buy butter in 250gm or 500gm blocks; it isn’t packaged into convenient recipe ready sizes. As a result many American recipes of overlooked by people elsewhere because they don’t understand the colloquial measurement.
        Thanks for a lovely blog, and your quick reply.
        Catherine

  9. Pingback: Molasses Sugar Cookies « A Modern Christian Woman

      • You’re welcome. BTW, do you add vanilla to cocoa mixture or egg mixture? And how thick is “thick” for mixing the eggs and sugar and salt?

        Thanks–making then now!

      • 🙂 I add it to the egg mixture – I feel the mixture is thick enough when it starts turn a lighter color and when you lift the beaters (or whisk) out of the mixture it leaves a “ribbon” like trail on top of the mix left in the bowl. It will look smooth, light yellow and “fluffy”.

      • That’s the consistency I used–that alone is awesome-delicious. My mom used to froth an egg yolk with sugar then add hot milk flavored with coffee for a breakfast “zuppa”. Yum!

      • It is. BTW, think I might bake the brownies less than 20 minutes–at least for my oven. I like them underdone. Flavor was excellent though! Holding off on trying those drop sugar cookies–wedding this Friday and a form-fitting dress to make sure I get into, lol.

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