I hadn’t intended on blogging about these brownies but after one bite of the perfect textured fudgey chocolatey wonderful brownie I decided it was my duty to share the Best Brownies with the world. For the past few days I have been baking myself out of my apartment…meaning I have been baking anything and everything to try and use up ingredients before I move out (today eek!). Mainly this includes left over cake flour, butter, and eggs. Also since everything else is packed I only had my muffin pan and a spatula out, no measuring utensils, no whisk, nothing…it was brutal. Yet, I managed to bake a few things and they all turned out well. I now have more faith in my palette for butter and sugar! I needed to use up some cocoa powder too so I searched for brownies made with cocoa powder and found this recipe that seemed perfect for all my needs.
As you can see, I made the brownies in a muffin pan so they were more like 2 bite brownies. It’s a good thing they were individually portioned because otherwise I would have taken a fork to the pan and felt no guilt–these were actually the best brownies I have ever had. They were the absolute PERFECT texture. I like my brownies more fudgey versus cakey, and these were fudgey on the inside with a crisp crust outside. They tasted sosososooooo good, all of my taste testers echoed the recipe’s name saying “these are the BEST brownies I have ever had”. The chocolate frosting on top was equally delicious and added more sweetness to the brownies. If you don’t feel like making the frosting the brownies are great by themselves but it’s really good! This is my new go to brownie recipe. I want to try making my peanut butter cup brownies with these because they seem like they might lend themselves really well to that recipe…yum! The Best Brownies were quick and easy to make (even sans a whisk and measuring utensils) and would be a great base for any variations on brownies.
1/2 cup (1 stick) butter*
1 cup sugar*
1 tsp vanilla
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour (I used cake flour)
1/4 tsp salt
1/4 tsp baking powder
3 tbsp butter, softened*
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla
1 cup powdered sugar
*Heathy Swaps: Smart Balance Blend butter, egg whites instead of eggs (2 egg whites per egg called for), and 3/4 cup sugar instead of 1 cup.
Preheat oven to 350 degrees. Grease and flour an 8 inch square pan (or 10 cups of a muffin pan). In a large saucepan melt stick of butter. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa powder, flour, salt, and baking powder. Spread batter into prepared pan.
Bake for 25-30 minutes. Do not over cook.
To make the frosting: Combine 3 tbsp butter, cocoa powder, honey, vanilla, and powdered sugar. Frost brownies while they are still warm.
Makes 16 brownies in 8 inch square pan or 10 individual brownies in muffin pan.