Another Brownie Recipe

That’s right. I’m here to share yet another brownie recipe with you. In case you couldn’t tell, I happen to love bars and brownies. More than cookies. Not that I don’t love cookies. And really, you shouldn’t make me pick between them, but I would pick brownies and bars. Now, if I had to decide between peanut butter and chocolate, I couldn’t do it. Just couldn’t.

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Technically this recipe started from The Sugar Hit but I ended up changing it a bunch. I made it a couple times and cut back the sugar each time. I would even try cutting it back a bit more the next time I make them because they were still a tad sweet. Also, you can totally double this recipe and bake it in a 9×13 inch pan. I did that and it worked well.

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By the way, if you like the crinkly top on brownies, these have it and it is ahhhhmazing.

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Directions for Another Brownie Recipe

Inspired by The Sugar Hit

  • 1 stick (8 Tablespoons) butter
  • 250 g superfine (I also used granulated and was satisfied) sugar
  • 90 g Dutch-processed cocoa powder
  • 1 Tablespoon vanilla extract or vanilla bean paste
  • Pinch of kosher salt
  • 2 eggs
  • 50 g flour
  • M&Ms, chocolate chips, peanut butter chips, etc. (any mix-ins you want)

Preheat the oven to 325 degrees F. Line an 8 inch square baking pan with greased foil, letting the edges hang over to easily remove the brownies later.

Melt the butter in a medium-large saucepan over medium heat. Add the sugar as the butter melts, whisking to combine. The sugar will dissolve in the butter. When the butter is melted and the sugar mostly dissolved, remove from the heat.

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Stir in the cocoa powder, whisking until smooth.

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Then stir in the vanilla, salt, and eggs. Stir in the flour and beat the batter strongly for about 30 seconds.

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It will become smooth and shiny.

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At this time, stir in your mix-ins (you can also sprinkle them on top later, and poke them in a bit).

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Scrape the batter into the baking pan and bake for 20-30 minutes until the brownies start to pull away from the sides.

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Allow to cool completely before cutting into pieces.

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Directions for Another Brownie Recipe (without pictures)

Inspired by The Sugar Hit

  • 1 stick (8 Tablespoons) butter
  • 250 g superfine (I also used granulated and was satisfied) sugar
  • 90 g Dutch-processed cocoa powder
  • 1 Tablespoon vanilla extract or vanilla bean paste
  • Pinch of kosher salt
  • 2 eggs
  • 50 g flour
  • M&Ms, chocolate chips, peanut butter chips, etc. (any mix-ins you want)

Preheat the oven to 325 degrees F. Line an 8 inch square baking pan with greased foil, letting the edges hang over to easily remove the brownies later.

Melt the butter in a medium-large saucepan over medium heat. Add the sugar as the butter melts, whisking to combine. The sugar will dissolve in the butter. When the butter is melted and the sugar mostly dissolved, remove from the heat. Stir in the cocoa powder, whisking until smooth. Then stir in the vanilla, salt, and eggs. Stir in the flour and beat the batter strongly for about 30 seconds. It will become smooth and shiny. At this time, stir in your mix-ins (you can also sprinkle them on top later, and poke them in a bit).

Scrape the batter into the baking pan and bake for 20-30 minutes until the brownies start to pull away from the sides. Allow to cool completely before cutting into pieces.

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