Bird-Worthy Brownies

What better way to start a new blog than by making the title recipe?

Brownies. One of my favorite desserts of all. They're chewy, gooey, fudgy, and - most importantly of all - brownies are undeniably chocolatey. Not only is chocolate good, I'm firmly and utterly convinced that it is also necessary for life on Earth. Really.

There are hundreds of brownie recipes floating around on the web, and on little paper slips in people's recipe boxes. Some of them are more gooey, others more cakey. Some have caramel and some have peanut butter. Some even have cheesecake baked in. They're all delicious. But sometimes, you just want a plain, no-frills brownie. Do you ever feel like that? Cut the almonds and pine nuts, forget the coconut and candy bar pieces. Put a hold order on that cream cheese, because it's time for a simple - but delectable - brownie.


Stop before you grab for that boxed mix. However pretty the picture on the front looks.

Just trust me on this one.

Brownies are easy to make homemade, so easy - and I can attest to this - that a college student can do it! But the taste is a thousand times better than the equally easy boxed variety. So put down the Duncan-Hines and pay attention, because I'm about to show you a simple, easy, and out-of-this-world yummy brownie that will knock your socks off. Can Duncan-Hines do that? I don't think so. Neither can Ghirardelli, no matter how expensive. Not even Betty Crocker could pull it off.

Here's what you'll need. You'll notice there's no baking powder in this picture. Well, you need baking powder, but I'm just forgetful.

Start with two sticks of butter. Melt them in a microwave-safe bowl. Or, if you're like me, in this handy-dandy Pyrex pitcher.

Pour it into the mixing bowl of your choice and add 1 cup of white sugar and 2/3 cup brown sugar. People don't think of using brown sugar in brownies, but it gives it a nice, rich flavor and adds a little moistness. So try it, you'll like it!

Mix it all up and then add 4 eggs, one at a time...

... and then add a teaspoon of vanilla, and a teaspoon of Kahlua. Mmmm... Kahlua... It's not enough to give it a really strong coffee flavor, but it's enough to ramp up the flavor and bring out some extra chocolate notes. If you don't have Kahlua, a tablespoon of coffee will substitute just fine.

Sprinkle in 2/3 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Mix gently until it's just about combined, and then add 2/3 cup of unsweetened cocoa powder. 

Glorious.

Resist the urge to eat all the batter, and instead pour it into a greased 11x9 baking dish. A 13x9 would work well too, if you're into thinner brownies - just watch the cooking time.

Bake at 350 degrees for 25-35 minutes, or until a toothpick comes out mostly clean. Baking takes practice, so if it's a little too gooey for your liking, or a little too dry, aim for a few minutes more or less next time.

These are divinely good. A perfect brownie for experimenting with, as well, but I'll take mine just as they are, with maybe some ice cream. Yum!

Bird-Worthy Brownies

Adapted from Fudgy Brownies by My Madison Bistro.

2 sticks (1 cup) butter
1 cup white sugar
2/3 cup brown sugar
4 eggs
1 tsp. vanilla extract
1 tsp. Kahlua or 1 T. strong coffee
2/3 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup cocoa powder

Preheat your oven to 350 degrees Fahrenheit. Grease an 11x9 or 13x9 pan.

Melt butter in the microwave or over the stove. Place in a mixing bowl with both sugars and combine. Add eggs, vanilla, and Kahlua or coffee and mix together. Sprinkle in flour, baking powder, salt, and cocoa powder. Mix until smooth and pour into pan.

Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean.