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Behold brownie lovers! You do NOT have to sell your soul to the devil to get a perfect homemade brownie anymore (or sign up for a cooking class for that matter). After many, and I really mean many, tries and fails, I have found a foolproof recipe for finger-licking brownies that is so easy even a twelve year old can make it (this is not a scientific fact!). And the best part – you need one pot and one pot only. Read along!
I fell in love with brownies a couple of years ago at a nice restaurant where they were served warm, topped with a vanilla ice cream drizzled with caramel sauce. It was a some what fancy restaurant so I didn’t dream of getting the same flavor at home. That didn’t stop me from trying (of course) and I went ahead and bought every single brownie mix from the shelf. Those were ok but i didn’t want ok. I wanted amazing! I started experimenting with various recipes (God bless Pinterest!) and discovered I have a tiny flaw – I can NEVER follow a recipe through. Whether I change the ingredients or skip a step, I have to change it a little bit or else… I had to make three batches before I could write it down since I kept forgetting or adding stuff (not that my boyfriend complained – he ate them all!). What I love the most about these brownies is they are not cake-y nor they are fudgy, they are right there in the magnificent middle. Anyways, feel free to change it a bit yourself, it is your soul you’re feeding after all!
300g confectioners sugar
60g unsweetened cocoa powder
100g all-purpose flour
1/3 tsp salt
1/3 tsp baking powder
170 g butter melted then cooled
3 large eggs room temperature
2 tsp vanilla
Mix all dry ingredients (sugar, cocoa powder, flour, salt and baking powder) in an airtight container. Close the lid and shake vigorously until all the ingredients seem combined.
In a medium bowl, beat the eggs and the vanilla.
Add the eggs and the vanilla to the dry ingredients and give it a stir.
Add the melted butter to the brownie mix and mix until just incorporated.
Cover a 8-inch square with baking paper and spread the batter. Bake on 170C for 20min. You can take them out 5-6 min early for a more fudgy flavor or bake additional 5-6min for more set texture.
Serve with a site of vanilla ice cream, lift your feet up and enjoy.
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