Brownies – Fudgy Brownies

Ingredients
11 Tablespoons Butter (1 Stick plus 3 TBSP)
9 Tablespoons ( ½ Cup + 1 TBSP) Coco Powder – Raw Cacao is recommended
1 Cup Sugar
1 Pinch Salt
2 Eggs at room temperature
1-2 Teaspoons Vanilla Extract
¾ Cup Cake Flour ( to Substitute all purpose flour just put 1½ TBSP Cornstarch in the bottom of the measuring cup and fill the rest of the cup with the remainder of the ¾ Cup of all purpose flour)

Directions

1. Preheat the oven to 350.  Lightly grease an 8 x 8 glass pan (we like a slightly smaller pan for thicker brownies).
2. In a saucepan melt the butter over low heat. Stir frequently and once the butter is melted add the Cacao Powder and stir until well mixed and the butter is completely melted.
3. Remove the butter/Cacao mixture from the heat and stir in the sugar and salt.  Add the eggs and vanilla extract and stir until the mixture is well blended.
4. In a separate bowl sift the flour and salt together.  Sprinkle the flour mixture on top of the chocolate mixture and mix only until just blended.  Do not overmix.
5. Pour the batter into your prepared dish and spread evenly.
6. Bake for 17- 30 minutes or until a toothpick comes out with crumbs stuck to it.  Brownies cooked past this point will be overdone or more dry.  17 minutes works great in a convection oven.  Another way to tell the brownies are done is that the edges start pulling away from the pan.
7. Cool brownies for 10-15 minutes, sometimes longer because fudge brownies will come out of the pan “goopy” if they’re not cooled long enough.  Cut into 2 x 2 squares.

Suggestions:  Feel free to add ¾ Cup of chopped nuts, chocolate chips, peanut butter chips, etc. after step 4 if desired.

Yield: 9 large Fudge Brownies

Adapted by Erica Blumenthal