How is it that I did NOT share this recipe with you before? Shame on me! These are the best fudgy brownies.
I should know. I spent YEARS searching for the perfect recipe….tweaking many that were “close but no cigar”. FINALLY, I managed to get the perfect brownies. If you like cake-like brownies, this isn’t for you. Sorry. But if you like rich, fudgy brownies, grab your apron and preheat your oven to 350 degrees F.
Place your baking dish into your preheated oven. You didn’t think I was going to give you an oven shot, did you? Seriously, I am not that coordinated…getting the pan into the oven, while getting a photo, WITHOUT dropping something or burning myself? Plus…I clean that oven more than I care to think about. YET….
Anyway…go clean up your mess—there isn’t much of one, right? You were cleaning as you went along weren’t you?—and try to be patient. Soon you can have this:
Ooey, gooey, fudgy brownies and ice-cold milk.
1 cup butter, melted
2 cups sugar
½ teaspoon salt
½ cup cocoa
1 teaspoon vanilla
1 ¼ cup flour
In a large bowl, combine butter and sugar. Add the eggs; mix well. Add salt, cocoa, and vanilla; mix well. Stir in the flour. Mixture should be well blended and thick.
Scrape batter into a 9 x 13-inch, well-greased pan. Bake at 350˚ F for 25 to 30 minutes, or until cake tester stuck ½ way from edge and center comes out clean. Brownies should be very fudgy, not cake-like.