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Brownies
Chocolate brownies are a baked and sliced form of rich and dense chocolate cake. They can be either cakey or fudgy depending on their density and sometimes they include nuts, frosting, chocolate or peanut butter chips.
Tammy's Homemade Brownies
4 eggs
2 cups of sugar
1 cup of oil
2 t vanilla
3 T unsweetened Cocoa
1 t baking powder (fast acting)
Mix the above all together and then add:
1 and 1/2 cup of flour
Mix until lumps are gone. Pour into a greased and floured 9x18 baking pan.
Bake in a pre-heated 350 oven until toothpick comes clean, but do not overtake as it will be dry. About 15-20 minutes. (You want the toothpick to not have uncooked batter on it, but if tiny tiny pieces of cake are on it...it is okay.)
The secret to Brownies is NOT to over bake them.
You can add nuts, coconut, chocolate chips, etc. to these, but to be honest they are good, less calories, cheaper, and easier just the way they are.
I have doubled, tripled, and quadrupled this recipe with no problem.
Actually, 90 percent of the time, I quadruple it so we have enough to last several days and to share.
VARIATIONS:
To make a Blond Brownie, omit the cocoa.
I also have added 2-3 t of orange extract and 1 cup of coconut to make a different type of chewy Blond Brownie.
Add 1/2 cup of pecans to either regular or Blond Brownies.
Add 1 cup of chocolate chips to make them richer.
Melt a chocolate candy bar in the microwave and add the melted chocolate to the recipe for an even more chocolaty flavor.
Add toffee pieces to chocolate brownies or toffee pieces, coconut, and pecan pieces to blond brownies.
One brownie variation is the blond which is made with no chocolate and substitutes in brown sugar.
There is a blond brownie you can make from cake mix that is easier.
Brownies
Chocolate brownies are a baked and sliced form of rich and dense chocolate cake. They can be either cakey or fudgy depending on their density and sometimes they include nuts, frosting, chocolate or peanut butter chips.
Tammy's Homemade Brownies
4 eggs
2 cups of sugar
1 cup of oil
2 t vanilla
3 T unsweetened Cocoa
1 t baking powder (fast acting)
Mix the above all together and then add:
1 and 1/2 cup of flour
Mix until lumps are gone. Pour into a greased and floured 9x18 baking pan.
Bake in a pre-heated 350 oven until toothpick comes clean, but do not overtake as it will be dry. About 15-20 minutes. (You want the toothpick to not have uncooked batter on it, but if tiny tiny pieces of cake are on it...it is okay.)
The secret to Brownies is NOT to over bake them.
You can add nuts, coconut, chocolate chips, etc. to these, but to be honest they are good, less calories, cheaper, and easier just the way they are.
I have doubled, tripled, and quadrupled this recipe with no problem.
Actually, 90 percent of the time, I quadruple it so we have enough to last several days and to share.
VARIATIONS:
To make a Blond Brownie, omit the cocoa.
I also have added 2-3 t of orange extract and 1 cup of coconut to make a different type of chewy Blond Brownie.
Add 1/2 cup of pecans to either regular or Blond Brownies.
Add 1 cup of chocolate chips to make them richer.
Melt a chocolate candy bar in the microwave and add the melted chocolate to the recipe for an even more chocolaty flavor.
Add toffee pieces to chocolate brownies or toffee pieces, coconut, and pecan pieces to blond brownies.
One brownie variation is the blond which is made with no chocolate and substitutes in brown sugar.
There is a blond brownie you can make from cake mix that is easier.