Brownies are very common, boxed brownies or store made brownie bites show up at nearly every school event or potluck. But they're rarely special.
This Brownie recipe, My Brownies, I think they're pretty special. I found this recipe in my Mom's 'Fannie Farmer' cookbook and have been using it since I was about 9 years old. I have adapted it to be gluten free and am never disappointed in these moist, gooey squares.
1 cup butter (I like to use Kerrigold)
2 cups raw sugar
1/2 cup unsweetened cocoa power
1 cup gluten free flour mix ( I like Bob's cup for cup)
1 tsp vanilla extract
1/2 cup chocolate chips
1/2 cup slivered almonds
In a medium sized saucepan, melt the butter.
Stir in the sugar and cocoa powder and remove the pan from the heat.
One at a time, beat the eggs into the butter mixture. Beat each one until fully incorporated and you can't see it at all. I like to use a wooden spoon for this.
Note: the beating process is really important, it creates the air in the mixture that allows the brownies to rise in the oven.
Add in the flour and vanilla, stir until just combined.
Pour into a greased pan 9x13inch pan and add the toppings if using.
Bake at 400degrees for 20 mins or until just firm in the middle and a toothpick comes out clean when inserted into the center.
Allow to cool for 10 mins then serve with ice cream - Mint Chip is my favorite!