Jun 29, 2008

Best Brownies

These brownies are absolutely divine when they're fresh and warm, but the best part about them is that they are almost better the next day. I say almost because it's pretty hard to beat warm gooey brownies, but these don't get dry and hard the next day, like most baked goods. We love them served over homemade ice cream, so I will add that recipe at the end.

Best Brownies

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

3 tablespoons butter, softened
3 tablespoons unsweetened
cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Vanilla Ice Cream
This recipes uses the Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, which we absolutely love!
1 c whole milk, well chilled
3/4 c granulated sugar
2 c heavy cream
1-2 teaspoons pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and sugar until the sugar is dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes.


Shannon J said...

I've been craving these ever since we had them at your house!! Soooo yummy!!

Megan said...

My mouth is totally watering!

Taya said...

We made these and they were delicious, just super rich!! They went great with ice cream though!

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