Brownies are something that should be in everyone’s basic cookbook. I have a stack of really different brownie recipes, including one from my Uncle John, so rich you line the pan with foil and dump the whole mess out onto a plate afterwards.
This brownie recipe is well loved in our house. I like it because of the simplicity and how easy it is to substitute ingredients. It also has the benefit of handling change well. It takes only a bit of cocoa powder to make a fairly rich flavor, and you can sprinkle on all sorts of things before baking. We have tried coconut, candy bars, marshmallows, nuts, flavored baking chips, Fat sea salt (yum!). The brownie is the foil for experimentation, and that makes cooking fun!
Yesterday, I made them with peanut butter chips. They were a reward for the men going out and changing the oil on the Suburban for a couple of hours with their dad. In 100 degree heat, they are all crazy.
The Basic Brownie
1 cup butter, softened (I have also used coconut oil)
2 cups sugar
2 tsp vanilla
1.3 cup cocoa
1 1/2 cup flour
1/4 tsp salt
In a mixing bowl, cream butter and sugar. Add eggs and vanilla, beat well
Add cocoa, flour, salt and beat until combined
Spread into a greased 13 X 9 inch pan (I sprinkle with coconut or peanut butter chips here), bake at 350 degrees for 35 minutes.
Allow to cool for 30 minutes before cutting (this step is essential, or you end up with delicious glop)