3rd cookie recipe from Bron -- Fudgy Brownies that taste like storebought!

[Guest guest]

These next 11 recipes are from the King Arthur Flour Cookie Companion Book,

a birthday present from my dh last year. And have I ever used it! :>)

 

Fudgy Brownies (they really do taste like storebought mixes, like Duncan

Hines for example)

 

Preheat oven to 325, and lightly grease a 9x13 pan.

 

1 1/2 sticks unsalted butter

2 c. sugar

1 c. Dutch process cocoa powder

1 t. salt

1/2 t. baking powder

1 T. vanilla extract or, my variation, 2 T. fruit syrup (raspberry is to

live for!! and apricot not far behind!! And boysenberry!!! wow...well, you

try 'em yourself <wink> )

3 large eggs

1 c. unbleached all purpose flour

1 c. chopped walnuts or pecans (optional)

1 c. chocolate chips (optional)--I don't add these or the nuts either one,

because I'm a brownie purist <g> and prefer my brownies unadulterated. But

you, of course, are free to add them to yours. :>)

 

In a medium size microwave safe bowl, melt the butter, and then add the

sugar and stir to combine. Return the mixture to the microwave briefly, just

until it's hot but not bubbling; it will become shiny looking as you stir

it. Heating this mixture a second time will dissolve more of the sugar,

which will yield a shiny top crust on your brownies.

 

Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs,

stirring until smooth, then add the flour and nuts and chips (if desired),

again stirring until smooth. Spoon the batter into the prepared pan.

 

Bake brownies for 29-32 minutes, until a toothpick inserted into the center

comes out clean, or with just a tiny amount of crumb clinging to it. The

edges of the brownies should be set, but the center still soft. Remove from

the oven and cool on a rack before cutting and serving. YIELD: two dozen two

inch brownies