My family has a favorite brownie recipe. It comes from an old Betty Crocker cookbook of my mom’s, and we’ve been using it for as long as I can remember. When I moved away for college I took the recipe with me. Almost every weekend when my room mates and I came home from whatever social gathering we had attended we would gather in the kitchen to gossip and I would make brownies. Yes, we were eating brownies at 2, 3, even 4 a.m. sometimes. When I married my husband I discovered that he wasn’t a big fan of cake-like brownies and preferred his rich and gooey. I apologized in advance and told him that mine were cake-like, and they weren’t likely to change! He’s adjusted. As with all of my tried and true favorite baking recipes, I have made adjustments to this one since trying to cut out more of the “bad stuff.” I love these even more now with the changes than I did before. I could eat an entire pan by myself . . . and may have done before! If you like cake-like brownies, this is the recipe for you.
Kelsey’s Best-Ever Brownies
2/3 c butter, or 1/3 c butter and 1/3 c coconut oil
2 c organic cane sugar
1 tsp vanilla
1 1/2 c whole wheat flour
1 tsp baking powder
1 tsp salt
2/3 c raw cocoa powder
Cream together butter, sugar, eggs, and vanilla. Add dry ingredients and mix well. Spoon batter into greased and floured 9×13 pan and spread with a spatula. The batter is quite thick and will take a bit of work to spread it evenly. Bake at 350 degrees for 28-30 minutes. I always stay on the low-end of baking for these, to leave them slightly undercooked so they will be soft and chewy.
Like I said, these are my favorite brownies. I like them plain and simple. I’ve never been a huge fan of frosted brownies or brownies with nuts. If you make them beware, it’s hard to eat just one! I love the edges and corners, and my husband loves the middle; a perfect situation.