A Southern Grace: Fudgy Brownies

Fudgy Brownies


Makes 9 small brownies

  • 10 tablespoons (1-1/4 sticks) butter
  • 1-1/4 cups granulated sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
Preheat the oven to 325 degrees F. Spray the bottom and sides of an 8×8-inch square baking pan with cooking spray and set aside.
Combine the butter, sugar, cocoa, and salt in a microwave-safe bowl.
Microwave for one minute and stir, then heat at 15-second intervals until the butter is melted and the mixture is smooth.
Set the mixture aside until it cools slightly.
Stir in the vanilla with a wooden spoon or rubber spatula.
Add the eggs one at a time, stirring vigorously after each one.
When the batter looks thick, shiny, and is well-blended, add the flour and stir until no white flecks remain, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
Spread evenly in the greased pan.
Bake until a toothpick inserted into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.
Cut into squares and serve (with milk).

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