Best Brownies Recipe
Preheat oven to 350. Butter an 8 x 8 pan. 3/4 cup butter, melted 1 1/2 cups sugar 1 1/2 tsps. vanilla 3 eggs 3/4 cup unsifted flour 1/2 cup cocoa powder 1/2 tsp. baking POWDER 1/2 tsp. salt Blend melted butter, sugar and vanilla. Add eggs, beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well-blended. Spread in greased pan. Bake for 40-45 minutes. You could add nuts I guess. I dusted the brownies with powdered sugar after they cooled. |
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| What size pan? Square or a 9 x 13? We are OUT of COCOA......a horror! according to DH. (I used the last on the buttermilk all in one pot cake) I have a brownie recipe suited to an old camp cup for measure, so unless I actually figure out how many ounces in it, I can't share the recipe. I did notice two things about your recipe, enough cocoa!! and you used a levening agent. Many brownie purists don't like to have the levening saying it creates something more akin to cake. |
| 8 x 8 pan. Levening agent meaning baking powder? That's why I like these brownies. They are very dense. I confess, I accidentally put in baking soda instead of powder when I mixed the dry ingredients. I got out the baking powder to add, and saw that it expired in 2003!!! I added it anyway and I must say the brownies are as delicious as I remember. I'm not a master baker by any means, but how could 1/2 tsp. of baking powder make the brownies cakelike? And how are brownies supposed to be anyway??? |
| Chemistry Class: Levening agents are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. Baking powder, baking soda and yeast are the most common leaveners used today. When mixed with a liquid they form carbon dioxide gas bubbles, which cause a batter or dough to rise during (and sometimes before) the baking process. Some foods, such as angel food cake and sponge cake are leavened by the air beaten into egg whites. When heated, the egg whites cook and set, trapping the air inside and creating a light, airy cake. Without levening, the brownie would be a dense fudgy (mess...or ) delight to some. DH perfers denser the better. With all the eggs in yours, there's some natural aeration anyway then you added the levening. Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat! Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). (I don't know what part goes "stale"...the cream of tartar??) Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven. |
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