I decided I have a real difficult time making the same brownie recipe. I just always want to try a new recipe! These brownies were quite fabulous and all done in 1 big bowl. Nice right?
They are followed with a chocolate frosting but I don’t normally like a brownie with frosting. Too rich for my taste buds. After baking up the cake brownies, they perfumed the house beautifully and baked up perfectly. I let them completely cool before cutting them into squares. I realized these aren’t an average brownie and was really like a cake brownie. The frosting would of been a good idea but my boyfriend told me they were perfect. He enjoyed them best when they were warm, fresh out of the oven, even after I let them cool off for a few hours. One of the girls at work that had requested brownies said a sprinkling of powdered sugar would of been nice. Oops.. next time. ;)
I would use this recipe more for an actual sheet cake, then for brownie type of eating. What do you think? You actually can’t go wrong either way. Make sure you use good cocoa powder, so the chocolate can really permeate through and light up those taste buds. I like the Trader Joe’s unsweetened cocoa powder. For fun instead of adding cows milk, I used some dark chocolate almond milk. That really enhanced the chocolate flavor and made the cake brownies extra moist.
Adapted from Better Home & Gardens
3/4 cup unsalted butter
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup dark chocolate almond milk
1 cup chopped walnuts or pecans (optional)
Grease a 15x10x1- inch baking pan and set aside. In a large microwave-safe bowl microwave butter on high for 1 1/2 to 2 minutes or until melted. You can also melt the butter in a medium saucepan over medium heat; remove saucepan from heat. Stir in the sugar and cocoa powder until combined. Add eggs and vanilla. Using a wooden spoon, beat lightly just until combined.
In a small bowl combine flour, baking powder, and baking soda; whisk together. Add flour mixture and milk alternately to chocolate mixture, beating after each addition. Stir in the nuts now if adding.
Pour batter into prepared baking pan. Baking in 350 degree oven for 15 to 18 minutes or until wooden toothpick inserted near the center comes out clean. Cool 2 hours on a wire rack.