Chocolate is a necessity on our household of John and 3 teenage daughters! We like great chocolate! Pantry Brownies are a favorite and I always have all of the ingredients on hand! This recipe is easy and can be made in a variety of pans depending on the occasion. A 9 inch springform, turns it into a torte or ramekins makes it individual sized portions. You only need to adjust your cooking times. We use Mascarpone cheese whipped with a couple tablespoons of sugar to fancy it up, but most of the time it doesn't make it that far! I ALWAYS use Valrhona natural cocoa powder, I have tried others and they just don't cut it! While it seems like a small batch, because the brownies are so rich and chocolate-y, it will feed a crowd!
2 sticks butter (do not use margarine)
2 cups granulated sugar
4 large eggs at room temp
1/2 teaspoon pure vanilla extract
2/3 cup all purpose flour
3/4 cup natural cocoa powder (NOT Dutch processed)
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees. Cover a 9 inch pan with tinfoil or butter very well and flour pan.
Melt butter in large saucepan over medium heat. When just melted, remove from heat and stir in sugar,all 4 eggs and vanilla. SLOWLY stir in flour, baking powder,salt and cocoa powder so it doesn't fly all over the place! Stir until batter is smooth and uniform. Spread into baking pan and bake 40 minutes until toothpick comes out with only a few crumbs remaining. This is a fudgy brownie recipe, so be careful not to under cook. We have added nuts and glace cherries to this recipe successfully! Decadent and rich, this is a great recipe for last minute entertaining!
