Killer Brownies

By á-30692

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.

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

Preparation

Step 1

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.