Abby wanted to share brownies with her class today, for her 7th birthday. We got home around around 10pm last night from camping and I needed to make the brownies with ingredients I already had, so I ended up using a recipe from Alton Brown. They are not the brownie recipe I always make from King Arthur, so I wasn’t sure how they would turn out (not an ideal situation, new recipe, late night), so nothing like a class of 2nd graders to test them out and give a review! Drew did a taste-test this morning and loved them, and as it turns out, Abby’s class enjoyed them too. And, I figured you can’t go wrong with a sprinkle of powdered sugar. They are not really gooey, but they are really moist – even the edges – and have a cocoa flavor. I think next time I will try dark chocolate cocoa powder, and ice cream, and strawberries, and……
- 4 eggs
- 1 cup sugar
- 1 cup brown sugar
- 8 ounces butter, melted
- 2 teaspoons vanilla
- 1/2 cup flour
- 1/2 teaspoon salt
- Preheat oven to 300 degrees.
- Line 9×13 pan with foil and spray with cooking spray.
- Beat eggs until lightened in color, then add both sugars. Combine the rest and mix well. (Alton does say to sift everything, but I didn’t 😉
- Pour batter into pan and cook for 30 minutes or until toothpick comes out clean.
- Let cool 10 minutes in pan, then pick up the brownies by the foil and move to a rack to cool.