For Mother’s Day a couple years ago, my daughter’s teacher collected favorite recipes from each student and compiled them into a booklet. It was and is a treasured gift for a foodie like me. One of the best recipes in this handmade book was one called “Best Brownies”.
I’ve made these brownies over and over, and they have the qualities I love in a brownie: cakey, chocolate-y, never-fail, and everyone likes them. Well, one daughter likes them with icing and the other without. They can’t even agree on brownies! :)
For a Barn Dance and BBQ that we went to on the weekend, I decided to make brownie pops and stick them into a half a watermelon for the dessert table. They garnered lots of oohs and aahs, and even the local flies liked them. Here I thought I was getting a nice picture of the brownie pops in the watermelon only to have a fly figure I needed some help with the food styling!
Makes 1 8x8 pan or 2 dozen pops or minis½ cup (1 stick) butter, melted
1 cup sugar
1 teaspoon vanilla
½ cup flour
1/3 cup cocoa
¼ teaspoon baking powder
¼ teaspoon salt
Heat oven to 350˚F. Grease a mini muffin pan with cooking spray.
In a medium bowl, stir together the butter, sugar, and vanilla. Add eggs, and beat well. Stir together flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until blended. Stir in nuts, if desired.
Fill a piping bag (or freezer bag), and fill the mini muffin cups. Bake for 12-15 minutes.
3 tablespoons butter
3 tablespoons cocoa
1 tablespoon light corn syrup or honey
½ teaspoon vanilla
1 cup powdered sugar
1-2 tablespoons milk
Whisk all ingredients to spreading consistency.
This is my favorite brownie recipe! Enjoy!
For another brownie idea, check out my French Chocolate Brownies for Tuesdays with Dorie.
Also, I just got an email from a friend who made these for her 8-year-old son who was quoted as saying these brownies were "super duper extravaganza spectacular delicious."
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Lisa from The Cutting Edge Of Ordinary whipped up a batch of these brownies and blogged about it. Check it out!