Perfect Brownies

Do you have a perfect brownie recipe that you like?  Wanna share it? I've had a favorite recipe for years that I really, really, really like and I usually make it anytime someone asks for brownies but it makes so many!  This beautiful brownie recipe here is rich, fudge-y, mocha-ish and will bring you lots of compliments.  However, if you want a brownie that's a perfect after dinner dessert, please keep reading!

I found this recipe on a lovely website called cafedelites.com.  Lovely, I tell you! But, you know me and I can't leave a good thing alone!  I didn't change much, but it's a change.  So, here's my adaptation of this wonderful recipe.

You'll need:

2 large eggs, beaten
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup dark unsweetened cocoa powder
1/4 tsp. salt
1 1/4 cup granulated sugar
1 tbs. vanilla extract
1 tbs. vegetable oil
1 stick butter, melted

Preheat your oven to 350°F and grease an 8x8 pan.  Do not double the recipe and put it in a 9x13x2 pan.  It doesn't work.  Just saying. 

Bring eggs to room temperature, crack into a large bowl and beat for about a minute on high speed with an electric mixer.  Or your hands.  I tried it both ways, it works.

Melt butter, add oil and sugar to it. Mix really well.  Add eggs, mix really well again.  Add flour, cocoa powders, salt and vanilla extract and mix until incorporated, but don't over mix!  This will cause cake-y brownies if you do!

Pour into pan and bake for about 25 minutes.  Now, here's the hard part.  Allow them to cool completely.  They're gooey and meant to be so when they're still warm, well, they're great with ice cream!

As you can see by the picture above, I sprinkled a little powdered sugar on mine and served with fresh raspberries.  BUT, I can tell you that it's also great frosted and or served with fresh strawberries.

Now, speaking of pictures.  You might wonder why there are no pictures other than the one above.  Well, I had a really, really rough day at work, came home and cried my eyes out as a de-stresser, found out hubby had bought me roses and that made me cry even more but in the process of making the brownies, I forgot to take the pictures because I managed to break a couple dozen eggs just before I started baking!  I left them in hubby's man-cave fridge and they froze and broke!

I know, no sense crying over spilled milk, but broken eggs?  Yes!  A great reason to cry!

Note:  From the original recipe, all I changed was splitting the cocoa powders in two and using half regular and half dark.  I also used regular granulated sugar because I couldn't find caster sugar as the original recipe called for.  Other than that, I stayed in script.

I made the recipe a couple of times (hence the crying over broken eggs) and I found that I like my version just slightly better because I like a bite to chocolate. No matter how you like it, if you follow the directions, you can't go wrong with this perfect brownie!