The recipe that I chose is a SERIOUS WINNER. Not only is it really easy but it had my husband's entire family going back for seconds and wanting to lick their bowls and spoons clean. Even I finally chose to play the "eating for two" card in order to help myself to a second serving of this decadent fudgey goodness. It's like eating a rich molten liquid chocolate and mixed with ice cream. Omigod!
I didn't have vanilla beans so I used more vanilla extract and took out some of the water from the recipe. I also chose to use all regular cocoa powder instead of a mix of cocoa and dutch process cocoa as Karen suggests. It's pretty amazing nonetheless and makes it such that any novice chef can tackle this recipe easily with items that are commonly stocked in the pantry.
This is one for the recipe box. Thank you Karen so much for sharing!
One Year Ago: Oven Baked Sriracha Chicken and Brat Burgers with Drunken Onions
Two Years Ago: Banana and Sour Cream Pancakes
Four Years Ago: Chicken Gyros with Tzatziki Sauce
- 1 cup butter, melted
- 2 cups sugar
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 1/2 cup all purpose flour
- Pinch of salt
- 3/4 cup cocoa powder
- Preheat oven to 325F. Grease a 7"x12" baking pan or casserole dish.
- In a large bowl, beat together sugar and eggs for 5-10 minutes, until it is thick and light yellow. It's long mix times like these that make me super grateful for my KitchenAid stand mixer! Beat in the vanilla extract and water. Then add the flour, salt, and cocoa powder and beat until just combined. Finally, add the melted butter and beat once more until combined.
- Pour brownie mixture into prepared pan. Place the brownie pan inside a 9"x13" pan. Fill the larger pan halfway up with the hottest tap water.
- Bake for 50-60 minutes being careful not to over bake. The cake is done when a cake tester or toothpick comes out 3/4 of the way done when placed 2" from the border.
- Let cool slightly for 3-5 minutes then serve immediately with ice cream.