Brownies by Katie
“Just about as easy as from a mix” according to Katie
Makes: 1 13×9 pan | Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| ½ lb (2 sticks) | unsalted butter | |
| 2 cups (400g) | granulated sugar | 375g at high altitude |
| 1 cup (200g) | light brown suguar | 188g at high altitude |
| 4 | eggs (large) | |
| 1 cup (85g) | cocoa | sifted (included in instructions) |
| 1½ cups (180g) | all purpose flour | 195g at high altitude |
| 1 tsp | salt | kosher preferred |
| 1 Tbsp | vanilla | pure vanilla extract preferred |
| 2 cups (340g) | chocolate chips | we like to do half semisweet, half extra dark, but do what your heart tells you |
Directions
-
Preheat oven to 375°, grease 13×9-inch pan. (Note from Cassidy: e.g. with butter, NOT GARLIC PAM, MOM!)
-
Sift cocoa into medium mixing bowl.
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Add flour and sugar to cocoa, combine with large whisk. Set aside.
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Melt butter in large (like, really large) mixing bowl.
- In a microwave, heat butter at 50% power for 2 minutes, then stir. If not melted, microwave at 50% power for 1 minute and stir until melted.
-
Add sugars to butter, whisk until combined and no lumps of brown sugar remain.
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Add eggs and vanilla, whisk until evenly combined.
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Combine dry ingredients into wet ingredients with rubber spatula, mix like heck (your arm will hurt). Add chocolate chips.
-
Pour/plop into greased 13×9 pan, spread with rubber spatula until relatively flat.
-
Bake at 375°F for 35–40 mins. Brownies are done when a toothpick inserted into the center comes out mostly clean.
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