Ingredients
1/4 tsp. baking powder
1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
1/4 tsp. salt
6 tbsp. butter or margarine
1 c. sugar
2 tsp. vanilla extract
13 c. Mini chocolate chips (optional)
Method
Sources
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Recipe1M+
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking
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preheat oven to 350 degrees f. grease 8-inch by 8-inch metal baking pan. on waxed paper, combine flour, cocoa, baking powder, and salt. in 3-quart saucepan, melt butter on low. remove saucepan from heat; with spatula, stir in sugar, then eggs, 1 at a time, and vanilla until well blended. stir in flour mixture. spread batter in prepared pan; sprinkle with chocolate chips, if using. bake 18 to 20 minutes or until toothpick inserted in brownies 2 inches from center comes out almost clean. cool brownies completely in pan on wire rack, about 2 hours. when cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares.nutritional information is based on 1 brownie.