This recipe will make about 24 brownies. They are very rich and taste like dark chocolate. They are not incredibly bitter so kids still enjoy them. I personally like dark chocolate more than milk chocolate. They are perfect for me.
This recipe is so old. I think I got it from a package of cocoa powder a long time ago. Sometimes the classics are the best. These are MUCH better than brownie mix in a box. That is certain.
1 2/3 cup sugar
1 1/2 stick butter
2 tablespoon water
2 teaspoons vanilla
1 1/3 cup flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the over to 350 degrees. Grease and flour a 13 x 9 pan.
The butter should be room temperature or slightly melted. I microwave mine for 20-30 seconds to get it the right consistency. Combine the butter with sugar fully. Add the water and eggs. Add the vanilla. After fully combined, add the dry ingredients.
Spread into the prepared pan.
Bake for 18-25 minutes or until toothpick comes out a little sticky.
Timing when brownies are done is the hard part. If they are slightly overdone, when almost fully cool, place them cut into a sealed container and they will get more moist.
I have a method that I prefer more than parchment paper to remove the brownies from the pan. To prepare the pan, I use a paper towel to spread crisco on the pan. I then cover the crisco fully with flour. Once baking is complete, run a knife along the edges of the pan. Cover the pan with a baking sheet. Holding it firmly on top of the 13×9 pan, invert them both and tap the bottom of the 13×9. It should fall out with a little shaking. Use another baking sheet to flip it again back to right side up.