Killer Brownies

This was adapted from Aaron Sanchez's Mexican Brownie Recipe. They are so good and so rich that too many at one time may actually kill ya.
Photo by James S.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

12

Servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    sticks unsalted butter

  • 2

    cups sugar

  • 4

    large eggs

  • 2

    teaspoons vanilla extract

  • 2/3

    cup good-quality unsweetened cocoa powder

  • 1

    cup all-purpose flour

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon baking powder

Directions

Preheat oven to 350F. Melt butter in sauce pan on low- don't let it boil otherwise it will begin to foam and separate. Sift together flour, cocoa powder, baking powder, and salt. In a large bowl add sugar and whisk in butter. Whisk in vanilla. Make sure the mixture has cooled enough and then whisk in eggs one at a time until they are well incorporated. Slowly stir in flour-cocoa mixture. Stir until smooth. It should be thick and velvety. At this point you have several options: 1) eat the batter 2) line a 9x13" baking pan with parchment paper leaving a overhang on two sides. Lightly grease the parchment with butter and pour in batter. Cook 20 to 25 minutes. 3) for a thicker brownie use a 9x9" pan, line with parchment, and grease with butter. Bake 23-28 minutes. 4) spray muffin tin or mini-muffin tin with floured baking spray. Fill cups about 2/3rd full - I like to use a large ziplock bag with a corner cut. Should make about 48 mini muffins or 1 dozen full size muffins. Bake minis 12-15 minutes. Bake regular muffins 15-18 minutes. The picture shown is a full size muffin that was dusted with powder sugar. The minis can also be topped with a swirl of buttercream frosting.

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